Preserving Food in Wyoming - UCANR...Recommendations follow U.S. Department of Agriculture (USDA) Canning Guidelines (1994 and 2009) Issued in furtherance of extension work, acts of

Preserving Food in Wyoming

B-1210

Revised August 2018

Betty HolmesHealth Educator

Diabetes Prevention and Control Program,

Wyoming Department of Health (retired)

Suzanne PelicanFood and Nutrition Specialist

(retired)

University of Wyoming

Preserving Food in Wyoming

ByBetty HolmesHealth Educator, RetiredDiabetes Prevention and Control Program, Wyoming Department of Health

and

Suzanne PelicanFood and Nutrition Specialist, RetiredUniversity of Wyoming Extension

B-1210

Original publication 1994

Revised February 2011

Second revision August 2018

Original author: Betty Holmes, UW CES 4-H/Youth Specialist and Food Preservation ExpertReviewed (1994) by: Linda Melcher and Nancy Mather, UW CES Food and Nutrition SpecialistsEditors: Robert Waggener and Steve MillerLayout: Tana Stith, Graphic DesignerRecommendations follow U.S. Department of Agriculture (USDA) Canning Guidelines (1994 and 2009)

Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Bret Hess, interim dean and director, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

The University is committed to equal opportunity for all persons in all facets of the University’s operations. All qualified applicants for employment and educational pro-grams, benefits, and services will be considered without regard to race, color, religion, sex, national origin, disability or protected veteran status or any other characteristic protected by law and University policy.

The printing of this publication is made possible through a Wyoming Department of Agriculture grant from Animal and Plant Health Inspection Service/Department of Agriculture – Project: 1003836 Safely Preserving Wyoming's Specialty Crops.

ContentsSpecial Considerations for Canning in Wyoming ...............................................................1

Jellies, Jams, and SpreadsGeneral Canning Procedures .......................................................................................................................3

After Processing ..............................................................................................................................................4

Making Jelly without Added Pectin ...........................................................................................................4

Preparing Jams without Added Pectin .......................................................................................................5

Jellies and Jams with Added Pectin ............................................................................................................6

Grape-plum Jelly with Pectin ..............................................................................................................6

Strawberry-rhubarb Jelly ......................................................................................................................7

Blueberry-spice Jam with Pectin .........................................................................................................7

Pear-apple Jam with Pectin ..................................................................................................................8

Spread without Added Pectin ......................................................................................................................8

Zucchini-pineapple Spread ..................................................................................................................8

Reduced Sugar Recipes and Ingredients ...................................................................................................8

Refrigerated Grape Spread with Gelatin ...........................................................................................8

Refrigerated Apple Spread with Gelatin ...........................................................................................9

Peach-pineapple Spread ........................................................................................................................9

i

ii

PRESERVING FOOD IN WYOMING

FruitApples.............. ...............................................................................................................................................11

Apple Butter ..........................................................................................................................................13

Apple Juice ............................................................................................................................................13

Applesauce ............................................................................................................................................14

Apples, Sliced ........................................................................................................................................15

Spiced Apple Rings ..............................................................................................................................15

Spiced Crab Apples .............................................................................................................................16

Strawberries...................................................................................................................................................16

Berries (other than strawberries) ..............................................................................................................17

Berry Syrup ...........................................................................................................................................18

Cherries ............ .....................................................................................................................................19

Peaches, Apricots, and Nectarines ............................................................................................................21

Fruit Pie Fillings ...........................................................................................................................................24

Apple Pie Filling ...................................................................................................................................24

Blueberry Pie Filling ............................................................................................................................25

Cherry Pie Filling .................................................................................................................................26

Peach Pie Filling ...................................................................................................................................26

Wild Berries and Other Wild FruitGathering Wild Berries and Other Wild Fruit .......................................................................................29

General Canning Procedures .....................................................................................................................30

Preparing Wild Berry and Other Wild Fruit Juices ...............................................................................31

Making Jelly.. .................................................................................................................................................32

References........ .............................................................................................................................................33

Chokecherries ...............................................................................................................................................34

Wild Plum..... .................................................................................................................................................36

Serviceberries ...............................................................................................................................................38

Rose Hips.......................................................................................................................................................39

Buffaloberries ................................................................................................................................................41

Wild Currants ...............................................................................................................................................43

Gooseberries .................................................................................................................................................45

Wild Grapes..... .............................................................................................................................................47

Prickly Pear Cactus ......................................................................................................................................49

iii

CONTENTS

TomatoesChile Salsa and General Procedures for All Salsas ................................................................................51

Tomato Salsa (using slicing tomatoes) ............................................................................................53

Tomato/Green Chile Salsa ................................................................................................................53

Tomatillo Green Salsa .........................................................................................................................54

Tomato Salsa (using paste tomatoes)...............................................................................................55

Tomato Taco Sauce ..............................................................................................................................55

Tomato/Tomato Paste Salsa ..............................................................................................................56

Chile Salsa (Hot tomato-pepper sauce) ..........................................................................................56

Tomatoes and Other Tomato Products ...................................................................................................57

Tomato Juice .........................................................................................................................................60

Tomato and Vegetable Juice Blend ...................................................................................................60

Whole or Halved Tomatoes Packed in Water ................................................................................60

Crushed Tomatoes...............................................................................................................................61

Tomatoes and Okra or Tomatoes and Zucchini ............................................................................61

Standard Tomato Ketchup .................................................................................................................62

Country Western Ketchup .................................................................................................................62

Blender Ketchup ..................................................................................................................................63

Standard Tomato Sauce ......................................................................................................................63

Spaghetti Sauce without Meat ...........................................................................................................64

Spaghetti Sauce with Meat .................................................................................................................64

Mexican Tomato Sauce .......................................................................................................................65

iv


Pickles and SauerkrautCucumbers.... ................................................................................................................................................67

Peppers.......... .................................................................................................................................................75

Pickled Vegetables........................................................................................................................................80

Sauerkraut..... .................................................................................................................................................86

VegetablesSnap Beans.... .................................................................................................................................................89

Beets............... ................................................................................................................................................91

Carrots........... .................................................................................................................................................92

Sweet Corn... .................................................................................................................................................94

Peppers.......... .................................................................................................................................................96

Pumpkin and Winter Squash .....................................................................................................................98

Spinach and Other Leafy Greens ..............................................................................................................99

1

JELLIES, JAMS AND SPREADS

SPEC

IAL

CON

SID

ERAT

ION

S FO

R CA

NN

ING

IN W

YOM

ING

AltitudeCanning food in Wyoming differs from canning in many other locations because of the high altitudes found in our state. There is lower atmospheric pressure at high altitudes, which causes water to boil at a lower temperature. Consequently, altitude adjustments must be made when home canning.

The following guidelines have been established by the University of Wyoming Cooperative Extension (UW CES) and are recommended for all home canning in Wyoming.

AdjustmentsCanning processes must be adjusted for all locations in Wyoming. For boiling-water canning, the processing times must be increased. For pressure canning, the pressure must be increased. Processing time for many foods were changed in 1988 when the U.S. Department of Agriculture (USDA) published Complete Guide to Home Can-ning. Additional revisions have since been made in 1994 and 2009 (see www.uga.edu/nchfp/publications/publications_usda.html). To ensure safe home canning, follow recipes with the most current processing times established by the USDA.

JarsOnly standard canning jars made of tempered glass are recommended. Commercial jars such as mayonnaise jars are not recommended for use in home canning. These jars may break more easily, and they have a narrower sealing surface that can prevent a good seal.

BotulismTo prevent the risk of botulism, low-acid home canned foods such as meats and veg-etables should be boiled before eating. At altitudes below 1,000 feet, boil foods for 10 minutes. Add an additional minute of boiling time for each additional 1,000 feet.

IngredientsDo not add or change the ingredients or proportions in home-canning recipes. Do-ing so could compromise the safety of the product.

2






(retired)


2

J A M S A N D J E L L I E S

3


Jellies, Jams, and Spreads

General Canning ProceduresPrepare products as described in the following pages. All products should be filled hot into half-pint or pint canning jars, leaving ¼-inch headspace (½-inch headspace for Zucchini-pineapple Spread).

Wash jars. For products processed only 10 minutes or not processed at all, use sterilized jars. To sterilize empty jars, put them open side up on a rack in a boiling-water canner. Fill the canner and jars with hot (not boiling) water to 1 inch above the top of jars. Boil jars for 15 minutes.

Using a jar lifter or plastic-covered tongs, carefully remove and drain hot, sterilized jars one at a time, and fill immediately with food. Remove air bubbles by pressing a rubber spatula be-tween food and side of jar at several locations. Food residue should be removed from the jar sealing edge with a clean, damp paper towel. New two-piece canning lids prepared according to manufacturer’s directions should be used. After screw bands are tightened, jars should be processed in a boiling-water canner. Do not seal jars with paraffin. ( Jars sealed with paraffin cannot be processed in a boiling water canner, and processing in a boiling water bath is necessary to destroy molds and yeasts, which can cause spoilage.)

To process in a boiling-water canner, fill canner halfway with water and preheat to 180o Fahrenheit. Load filled jars into canner rack and lower with handles, or load one jar at a time with a jar lifter onto rack in canner. Add boiling water, if needed, to a level of 1 inch above jars. Cover the canner. When water boils vigorously, lower heat to maintain a gentle boil, and process jars for the appropri-ate time listed in Table 1 (below).

Table 1. Recommended processing times for jellies, jams, and spreads in a boiling-water canner at designated altitudes

Processing Time

Product Style of Pack

Jar Size 3,001-6,000 feet (minutes)

Above 6,000 feet (minutes)

All jellies and jams with or without added pectin

Hot Half pints or pints

10 15

Zucchini-pineapple spread

Hot Half pints or pints

20 25

Peach-pineapple spread

Hot Half pints

Pints

20

30

25

35

Do not seal jars with paraffin.

4


After ProcessingAfter processing is completed, remove jars from canner with a jar lifter, and place on a towel or rack. Do not retighten bands. Air cool jars 12 to 24 hours. Remove screw bands, and check lid seals. If the center of the lid is indented, wash, dry, label, and store jar in a clean, cool, dark place without ring. If the lid is unsealed, refrigerate and use within four weeks. Alternatively, examine and replace jar if defective; use new lid, and reprocess as before. Wash screw bands, and store separately. Jellies, jams, and spreads are best if used within one year.

Making Jelly without Added PectinUse only firm fruits, which are naturally high in pectin. Select a mixture of about ¾ ripe and ¼ under-ripe fruit. Over-ripe fruit contains high amounts of mold spores and is not recommended. One pound of fruit should yield at least 1 cup of clear juice. Do not use commercially canned or frozen fruit juices because their pectin content is too low. Use of peels or cores adds pectin to the juice during cooking of the fruit and increases jelly firmness.

Wash all fruits thoroughly before cooking. Cut firm, larger fruits into small pieces. Crush soft fruits and berries. Add water to fruits as listed in Table 2 (page 5). Put fruit and water in a large saucepan, and bring to a boil. Simmer, stirring occasionally, to prevent scorching, for the amount of time listed or until the fruit is soft.

When fruit is tender, press lightly through a colander. Then let juice drip though a double layer of cheesecloth or a jelly bag. Use a stand or colander to hold the bag. Excessive pressing or squeez-ing of cooked fruit will cause cloudy jelly.

Using no more than 6 to 8 cups of extracted fruit juice at a time, measure and combine the proper quantities of fruit juice, sugar, and lemon juice in Table 2 (page 5) and heat to boiling. Stir until the sugar is dissolved. Boil over high heat, stirring frequently, until the gelling point is reached.

To test jelly doneness, use one of the following methods:

• Temperature test – Use a jelly or candy thermometer, and boil until the temperature of the mixture reaches 9o Fahrenheit above the boiling point of water:

3,000 ft. – approximately 214oF 6,000 ft. – approximately 209oF



• Sheet or spoon test – Dip a cool metal spoon in the boiling jelly mixture. Raise the spoon about 12 inches above the pan (out of steam). Turn the spoon so the liquid runs off the side. The jelly is done when the syrup forms two drops that flow together and sheet or hang off the edge of the spoon.

When the jelly is done, remove from heat and quickly skim off foam. Use a wide-mouth funnel and ladle the jelly into jars, leaving ¼-inch headspace. Adjust the lids, and process the jars as described in Table 1 (page 3).

4

5


Table 2. Measures for preparing jellies without pectin

Fruit

Cups water added per pound of

fruit

Minutes to simmer before

extracting juice

Add to each cup of strained juice Yield from 4

cups of juice (half pints)Sugar (cups) Lemon Juice

ApplesBlackberriesCrabapplesGrapesPlums

10 to ¼

10 to ¼

½

20 to 255 to 1020 to 255 to 1015 to 20

¾¾ to 1

1¾ to 1

¾

1½ tsp--------

4 to 57 to 84 to 58 to 98 to 9

Making Jams without Added PectinFor best flavor, use fully ripe fruit. Wash and rinse all fruits thoroughly before cooking. Do not soak. Remove stems, skins, and pits from fruit; cut into pieces and crush. For berries, remove stems and blossoms, and crush. Seedy berries may be put through a sieve or food mill.

Using the ingredients in Table 3 (below), measure crushed fruit into a large saucepan. Add sugar, and bring to a boil while stirring rapidly and constantly. Continue to boil until the mixture thick-ens. As you test for thickness, remember to allow for thickening during cooling.

To test for thickness, use one of the following methods:

• Temperature test – Use a jelly or candy thermometer, and boil to the temperature listed under “Making jelly without added pectin.”

• Refrigerator test – Jam should be removed from heat for this test. Pour a small amount of boiling jam on a cold plate, and put it in the freezing compartment of a refrigerator for a few minutes. If the mixture gels it is ready to fill the jars.

When jam is done, remove from heat and quickly skim off foam. Use a wide-mouth funnel and ladle the jam into jars, leaving ¼-inch headspace. Adjust the lids, and process the jars as de-scribed in Table 1 (page 3).

Table 3. Measures for preparing jam without pectin

FruitCups

crushed fruitCups sugar

Tbsp lemon juice

Jam yield (half pints)

ApricotsBerries*PeachesStrawberries

4 to 4½4

5½ to 6 4

44

4 to 54

2020

5 to 63 to 46 to 7

4

*includes blackberries, boysenberries, dewberries, gooseberries, loganberries, and raspberries

6


Jellies and Jams with Added PectinYou can use commercially prepared powdered or liquid pectins with fresh fruits and juices as well as commercially canned or frozen fruit juice. The order of combining ingredients depends on the type of pectin. Complete directions for a variety of fruits are provided with packaged pectin. Jelly or jam made with added pectin requires less cooking, generally gives a larger yield, and has more natural fruit flavor. In addition, using added pectin eliminates the need to test for doneness. Note: Although adding ½ teaspoon of butter or margarine with the juice and pectin will reduce foaming, these may cause off-flavor in long-term storage of jellies and jams.

The following recipes are normally available with packaged pectin:

• Jellies – Fruits include apple, crabapple, blackberry, boysenberry, dewberry, currant, elder-berry, grape, mayhaw, peach, plum, black raspberry, red raspberry, loganberry, rhubarb, and strawberry. Mint, an herb, also makes good jelly.

• Jams – Fruits include apricot, blackberry, boysenberry, dewberry, loganberry, red raspberry, youngberry, blueberry, cherry, currant, fig, gooseberry, grape, orange (for orange marma-lade), peach, pear, plum, strawberry, and spiced tomato. Rhubarb, technically a vegetable, also makes good jam.

Be sure to use canning jars and self-sealing, two-piece lids, and process the jars in boiling water as described in Table 1 (on page 3). Purchase packaged pectin each year. Old pectin may result in poor gel.

The following special jelly and jam recipes use packaged pectin.

GRAPE-PLUM JELLY WITH PECTIN

3½ pounds ripe plums3 pounds Concord grapes*1 cup water½ tsp butter (optional ingredient to reduce foaming)8½ cups sugar1 box (1¾ oz) powdered pectinYield: about 10 half-pints* Concord grapes are recommended; other varieties can be used but the texture of the final prod-uct may be less than optimal.

Procedure: For products processed only 10 minutes, use sterilized jars. To sterilize empty jars, see procedure on page 3.

Wash and pit plums; do not peel. Wash grapes. Thoroughly crush plums and grapes, one layer at a time, in a saucepan. Add water. Bring to a boil, cover, and simmer 10 minutes. Strain juice through a jelly bag or double layer of cheesecloth. Measure sugar and set aside. Combine 6½ cups juice with butter (if desired) and pectin in a large saucepan. Bring to a hard boil over heat, stirring constantly. Add the sugar and return to a full boil. Boil hard for 1 minute, stirring con-stantly. Remove from heat, quickly skim off foam, and fill hot jars or hot sterilized jars, leaving ¼-inch headspace. Adjust lids, and process the jars as described in Table 1 (page 3).

7


STRAWBERRY-RHUBARB JELLY WITH PECTIN

1½ lbs red-stalked rhubarb1½ quarts ripe strawberries½ tsp butter or margarine (optional to reduce foaming)6 cups sugar 6 oz liquid pectinYield: about 7 half pints


Wash and cut rhubarb into 1-inch pieces, and blend or grind. Wash, stem, and crush strawberries, one layer at a time, in a saucepan. Place both fruits in a jelly bag or double layer of cheesecloth and gently squeeze out juice. Put 3½ cups of juice into a large saucepan. Add butter or margarine (if desired) and sugar, thoroughly mixing into juice. Bring to a boil over high heat, stirring con-stantly. Immediately stir in liquid pectin. Bring to a full rolling boil, and boil hard for 1 minute, stirring constantly. Remove from heat, quickly skim off any foam, and fill hot jars or hot sterilized jars, leaving ¼-inch headspace. Process the jars as described in Table 1 (page 3).

BLUEBERRY-SPICE JAM WITH PECTIN

2½ pints ripe blueberries1 tbsp lemon juice½ tsp ground nutmeg or cinnamon5½ cups sugar¾ cup water1 box (1¾ oz) powdered pectinYield: about 5 half-pints


Wash and thoroughly crush blueberries, one layer at a time, in a large saucepan. Add lemon juice, spice, and water. Stir in pectin and bring to a full rolling boil over high heat, stirring frequently. Add sugar, and return to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat, quickly skim off foam and fill hot jars or hot sterilized jars, leaving ¼-inch head space. Adjust the lids, and process the jars as described in Table 1 (page 3).

8


PEAR-APPLE JAM WITH PECTIN

2 cups peeled, cored, and finely chopped pears (about 2 pounds)1 cup peeled, cored, and finely chopped apples6½ cups sugar¼ tsp ground cinnamon⅓ cup bottled lemon juice6 oz liquid pectinYield: about 7 to 8 half-pints


Crush apples and pears in a large saucepan, and stir in cinnamon. Thoroughly mix sugar and lemon juice with fruits and bring to a boil over high heat, stirring constantly. Immediately stir in pectin. Bring to a full rolling boil, and boil hard 1 minute, stirring constantly. Remove from heat, quickly skim off foam, and fill hot jars or hot sterilized jars, leaving ¼-inch headspace. Adjust lids, and process the jars as described in Table 1 (page 3).

Spreads without Added Pectin

ZUCCHINI-PINEAPPLE SPREAD

4 quarts cubed or shredded zucchini46 oz canned unsweetened pineapple juice1½ cups bottled lemon juice3 cups sugar Yield: about 8 to 9 pints

Procedure: Peel zucchini. Cut into ½-inch cubes or shred. Mix zucchini with other ingredients in a large saucepan, and bring to a boil. Simmer 20 minutes. Fill hot jars with hot mixture and cooking liquid, leaving ½-inch headspace. Adjust lids, and process the jars as described in Table 1 (page 3).

Reduced Sugar Recipes and IngredientsA variety of fruit spreads may be made that are tasty, yet lower in sugars and calories than regular jams and jellies. The following are recipes for reduced-sugar fruit spreads. Gelatin may be used as a thickening agent, as indicated in two of the following recipes. Sweet fruits, apple juice, spices, and/or a liquid, low-calorie sweetener are used to provide the sweet flavor of these fruit spreads. When gelatin is used in the recipe, the jars of spread should not be processed (because heating will cause the loss of the gel). These fruit spreads should be refrigerated and used within four weeks.

REFRIGERATED GRAPE SPREAD WITH GELATIN

2 tbsp unflavored gelatin powder24 oz bottled unsweetened grape juice2 tbsp bottled lemon juice2 tbsp liquid low-calorie sweetener Yield: 3 half-pints

9


Procedure: In a saucepan, soften the gelatin in the grape and lemon juices. Bring to a full rolling boil to dissolve gelatin. Boil for 1 minute, and remove from heat. Stir in sweetener. Fill quickly into sterile jars, leaving ¼-inch headspace. Adjust lids. Do not process or freeze. Store in the refrigerator, and use within four weeks.

REFRIGERATED APPLE SPREAD WITH GELATIN

2 tbsp unflavored gelatin powder32 oz bottled unsweetened apple juice2 tbsp bottled lemon juice2 tbsp liquid low-calorie sweetenerFood coloring, if desiredYield: 4 half-pints

Procedure: In a saucepan, soften the gelatin in apple and lemon juices. Bring to a full rolling boil to dissolve gelatin. Boil for 2 minutes, and remove from heat. Stir in sweetener and, if desired, food coloring. Fill quickly into hot sterile jars, leaving ¼-inch headspace. Adjust lids. Do not process or freeze. Store in the refrigerator, and use within four weeks.

Variation: For spiced apple spread, add two 3-inch sticks of cinnamon and four whole cloves to mixture before boiling. Remove both spices before adding sweetener and food coloring.

PEACH-PINEAPPLE SPREAD

4 cups drained peach pulp (see procedure below)2 cups drained, unsweetened crushed pineapple¼ cup bottled lemon juice2 cups sugar (optional)Yield: 5 to 6 half pints

Procedure: Thoroughly wash 4 to 6 pounds of firm, ripe peaches. Drain well. Peel and remove pits. Grind fruit flesh with a food processor using a medium or coarse blade; or crush with a fork; or chop coarsely with a knife. Do not use a blender because fruit will be chopped too finely to make a true pulp. Place ground or crushed fruit in a 2-quart saucepan. Heat slowly to release juice, stirring constantly, until fruit is tender. Place cooked fruit in a jelly bag or strainer lined with four layers of cheesecloth. Allow juice to drip for about 15 minutes. Save the juice for jelly or other uses. Measure 4 cups of the drained fruit pulp for making spread. Combine the 4 cups of pulp, pineapple, and lemon juice in a 4-quart saucepan. Add up to 2 cups of sugar, if desired, and mix well. Heat and boil gently for 10 to 15 minutes, stirring enough to prevent sticking. Fill quickly into hot jars, leaving ¼-inch headspace. Adjust lids, and process the jars as described in Table 1 (page 3).

Variations: The above recipe may also be made with any combination of peaches, nectarines, apricots, and plums. It may also be made without sugar or up to 2 cups sugar. Nonnutritive sweeteners may be added; however, if aspartame (a low-calorie sweetener) is used, the sweeten-ing power may be lost within three to four weeks. Alternatively, nonnutritive sweeteners can be added after processing and just prior to serving.

Source of Information

USDA’s Complete Guide to Home Canning. Agricultural Information Bulletin No. 539. 1994. Revised in 2006 and 2009. See www.uga.edu/nchfp/publications/publications_usda.html.





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F R U I T

11

FRUIT

FRUIT

Apples

Preparation

Prepare apple products as described in the following recipes. Wash jars. For products processed 10 minutes or less, use sterilized jars. To sterilize empty jars, put them open side up on a rack in a boiling-water canner. Fill the canner and jars with hot (not boiling) water to 1 inch above tops of jars. Boil jars for 15 minutes.

Using a jar lifter or plastic-covered tongs, carefully remove and drain hot, sterilized jars one at a time, and fill immediately with food. Remove air bubbles by pressing a rubber spatula between food and side of jar at several locations. Food residue should be removed from the jar sealing edge with a clean, damp paper towel. New two-piece canning lids prepared according to manu-facturer’s directions should be used. After screw bands are tightened, jars should be processed in a boiling-water or pressure canner.

Freezing Procedure

For optimal quality, freeze no more than 2 to 3 pounds of food per cubic foot of freezer capacity per day. (Larger volumes can slow the process of freezing, and slower freezing lowers the quality of the food.) Steam-blanch a single layer of sliced apples 3 minutes, or place 5 cups of apples at a time in 1 gallon of boiling water and blanch 1½ minutes after water returns to a boil. Cool in very cold water and drain. Cover surfaces with ½ cup sugar for every 4 cups of sliced apples. To pre-pare applesauce, follow procedure in canning section. To package sauce or slices for freezing fill pint- or quart-size freezer bags to a level of 3 to 4 inches from the tops, and squeeze out air. Seal, label, and freeze. Before freezing, bags may be inserted into reusable, rigid plastic freezer contain-ers for added protection against punctures and leakage.

Process: Boiling Water

To process in a boiling-water canner, fill canner half way with water, and preheat to 180o Fahrenheit. Load filled jars into canner rack and lower with handles, or load one jar at a time with a jar lifter onto rack in canner. Add boiling water, if needed, to a level of 1 inch above jars. Cover the canner. When water boils vigorously, lower heat to maintain a gentle boil, and process jars for the appropri-ate time listed in Table 1 (page 4).

12


Table 1. Recommended processing times for apple products in a boiling-water canner at designated altitudes

ProductStyle of

packJar Size

3,001-6,000 feet(minutes)

6,001-8,000(minutes)

Apple butter HotHalf-pints or pints

Quarts1015

1520

Apple juice HotPints or quarts

Half-gallons1015

1520

Applesauce HotPints

Quarts2030

2535

Apples, sliced Hot Pints or quarts 30 35

Spiced apple rings Hot Half-pints or pints 15 20

Spiced crab apples Hot Pints 30 35

Process: Pressure

To process in a pressure canner, place jar rack, 2 inches of water, and filled jars in canner. Fasten lid, and heat canner on high setting. Allow steam to escape in a full, steady stream for 10 minutes. Add weighted gauge or close petcock to pressurize the canner. Start timing the recommended process when the desired pressure is reached. Regulate heat to maintain a uniform pressure, and process jars for the time given in Table 2 (below). Do not allow the pressure to drop below the recommended pressure for your altitude.

When processing is complete, remove canner from heat. Air-cool the canner until it is fully de-pressurized. Slowly remove weighted gauge or open petcock, wait 2 more minutes, unfasten, and carefully remove canner lid.

Table 2. Recommended processing times and pressures for apples in a pressure canner at designated altitudes

Product

Style of

packJar size

Process time

(minutes)

Dial Gauge*Weighted

Gauge

2,001-4,000

feet (lbs)

4,001-6,000

feet (lbs)

6,001-8,000

feet (lbs)

Above 1,000

feet (lbs)

Apples, sliced Hot Pints or

quarts

8 7 8 9 10

Applesauce HotHot

PintsQuarts

810

77

88

99

1010

*Reminder: check your dial pressure gauge annually. For more information, contact your local UW CES office.

12

13

FRUIT

After processing

After processing is completed, remove jars from canner with a jar lifter and place on a towel or rack. Do not retighten bands. Air-cool jars for 12 to 24 hours. Remove screw bands, and check lid seals. If the center of the lid is indented, wash, dry, label, and store jar in a clean, cool, dark place without ring. If the lid is unsealed, refrigerate and use within recommended times (applesauce, slices, or juice – within 1 week; spiced rings or crabapples – within 2 months; and apple butter – within 6 months). Alternatively, examine and replace jar if defective; use new lid, and reprocess as before. Wash screw bands, and store separately. Products are best if used within one year.

APPLE BUTTER

Recommended varieties

Jonathan, Winesap, Stayman, Golden Delicious, McIntosh, or similar varieties.

8 pounds apples2 cups cider2 cups vinegar (5-percent acid)2¼ cup white sugar2¼ cups packed brown sugar2 tbsp ground cinnamon1 tbsp ground clovesYield: about 8 to 9 pints

Preparation

For products processed only 10 minutes, use sterilized jars. To sterilize empty jars, see procedure on page 3.

Wash, remove stems, quarter, and core apples. Cook slowly in cider and vinegar until soft. Press apples through a colander, food mill, or strainer. Cook fruit pulp with sugar and spices, stirring frequently.

To test for doneness, remove a spoonful and hold it away from steam for 2 minutes. It is done if the apple butter remains mounded on the spoon. Another way to determine when the butter is cooked adequately is to spoon a small quantity onto a plate. When a rim of liquid does not sepa-rate around the edge of the butter, it is ready for canning.

Fill hot product into hot or hot sterilized half-pint or pint jars leaving ¼-inch headspace. Remove air bubbles by running a rubber spatula through the filled jars and between the food and side of the jar in several places. Wipe rims of jars with a clean, dampened paper towel. Adjust lids, and process jars as listed in Table 1 (page 4).

APPLE JUICE

Quality

Good quality apple juice is made from a blend of apple varieties. For best results, buy fresh juice from a local cider maker within 24 hours after it has been pressed (or make your own juice if you have a press).

Preparation


14


Refrigerate juice for 24 to 48 hours. Without mixing, carefully pour off clear liquid and discard sediment. If desired, strain clear liquids through a paper coffee filter or double layers of damp cheesecloth. Heat quickly, stirring occasionally, until juice begins to boil. Fill immediately into hot or hot sterilized pint or quart jars, or fill into hot half-gallon jars, leaving ¼-inch headspace. Wipe rims of jars with a clean, dampened paper towel. Adjust lids, and process jars as listed in Table 1 (page 4).

APPLESAUCE

Quantity

An average of 21 pounds is needed per canning load of 7 quarts; an average of 13½ pounds is needed per canner load of 9 pints. A bushel weighs 48 pounds and yields 14 to 19 quarts of sauce. An average of 3 pounds makes a quart of canned applesauce.

Quality

Select apples that are sweet, juicy, and crisp. For a tart flavor, add 1 to 2 pounds of tart apples to each 3 pounds of sweeter fruit. Apple varieties suitable for making applesauce include combina-tions of Golden Delicious, McIntosh, Johnathan, Granny Smith, Idared, and York Imperial. Red Delicious apples are best for eating fresh and are not a good choice for canning.

Preparation


Wash, peel, core, and slice apples. If desired, slice apples into water containing ascorbic acid to prevent browning, as described for making sliced apples. Place drained slices in an 8- to 10-quart pot. Add ½ cup water and heat, stirring occasionally to prevent burning. Heat the apples until tender (5 to 20 minutes, depending on maturity and variety). Press through a sieve or food mill, or skip the pressing step if chunky-style sauce is preferred. If desired, add ⅛ cup sugar per quart of sauce. Taste and add more sugar if desired. Reheat sauce to boiling. Fill hot or hot sterilized jars with hot sauce, leaving ½-inch headspace. Remove air bubbles by running a rubber spatula through the filled jars and between the food and side of the jar in several places. Wipe rims of jars with a clean, dampened paper towel. Adjust lids, and process jars as listed in Table 1 (page 4) or Table 2 (page 4).

14

15

FRUIT

APPLES, SLICED

Quantity

An average of 19 pounds is needed per canner load of 7 quarts; an average of 12¼ pounds is needed per canner load of 9 pints. A bushel weighs 48 pounds and yields 16 to 19 quarts, which is an average of 2¾ pounds per quart.

Quality

Select apples that are juicy and crisp. If possible, use a combination of sweet (such as Golden De-licious) and tart varieties (such as Rome Beauty, Granny Smith, or Johnathan). Or select varieties that have both a sweet and tart flavor like Empire, McIntosh, or Braeburn. Hot pack method as described below yields higher quality products than raw pack.

Preparation

For products processed for 10 minutes or less, use sterilized jars. To sterilize empty jars, see proce-dure on page 3.

Wash, peel, core, and slice apples. To prevent discoloration, keep slices in water containing ascor-bic acid, made by mixing 1 teaspoon ascorbic acid crystals or crushing and mixing six 500-mil-ligram vitamin C tablets in 1 gallon of water. Place drained slices in a large saucepan, and add 1 pint water or very light or light syrup for each 5 pounds of sliced apples.

• To make very light syrup for a canner load of quarts, mix 1¼ cups sugar in 10½ cups water and heat to dissolve sugar

• To make a light syrup, mix 2¼ cups sugar in 9 cups water and heat to dissolve sugar

Boil 5 minutes, stirring occasionally. Fill hot jars or hot sterilized jars with hot slices and hot syrup or water, leaving ½-inch headspace. Remove air bubbles by running a rubber spatula through the filled jars and between the food and side of the jar in several places. Wipe rims of jars with a clean, dampened paper towel. Adjust lids, and process jars as listed in Table 1 (page 4) or Table 2 (page 4).

SPICED APPLE RINGS

12 pounds firm tart apples (maximum diameter 2½ inches)12 cups sugar6 cups water1¼ cups white vinegar (5-percent acid)3 tbsp whole cloves¾ cup red hot cinnamon candies or 8 cinnamon sticks1 tsp red food coloring (optional, especially if using cinnamon candies)

Preparation

Wash apples. To prevent discoloration, peel, slice, and core one apple at a time. First, peel and core the apple; then immediately cut crosswise into rings ½-inch thick, and immerse rings in an ascorbic acid solution, as described for making sliced apples.

To make flavored syrup, combine sugar, water, vinegar, cloves, cinnamon candies or cinnamon sticks, and, if desired, food coloring in a 6-quart saucepan. Stir, heat to boil, and simmer 3 min-utes. Drain apple slices, add to hot syrup, and cook 5 minutes. Fill hot jars (preferably wide-

16


mouth) with apple rings and hot flavored syrup, leaving ½-inch headspace. Remove air bubbles by pressing a rubber spatula between food and side of jar at several locations. Wipe rims of jars with a clean, dampened paper towel. Adjust lids, and process jars as listed in Table 1 (page 4).

SPICED CRAB APPLES

5 pounds crab apples4½ cups apple cider vinegar (5-percent acid)3¾ cups water7½ cups sugar4 tsp whole cloves4 sticks cinnamon1 to 6 ½-inch cubes of fresh ginger root, depending on taste preference (1 cube for a hint of ginger; up to 6 cubes for a stronger ginger flavor)Spice bag or cheesecloth to hold spicesYield: about 9 pints

Preparation

Remove blossom petals and wash apples, but leave stems attached. Puncture the skin of each apple four times with an ice pick or toothpick. Mix vinegar, water, and sugar, and bring to a boil. Add spices, tied in the spice bag or cheesecloth. Using a blancher basket or sieve, immerse one-third of the apples at a time in the boiling vinegar/sugar solution for 2 minutes. Place cooked apples and spice bag in a clean 1- or 2-gallon crock, and add hot syrup. Cover and let stand over-night. Remove the spice bag, drain the syrup into a large saucepan, and reheat to boiling. Fill hot pint jars with apples and hot syrup, leaving ½-inch headspace. Remove air bubbles by running a rubber spatula through the filled jars and between the food and side of the jar in several places. Adjust lids, and process as listed in Table 1 (page 4).

Strawberries

Quantity

A 24-quart crate weighs 36 pounds and yields 18 to 24 quarts. An average of 1 pound makes 1 pint of frozen berries.

Quality

For best quality, freeze or preserve strawberries on the day they are harvested. They should be picked when they reach an ideal maturity for eating fresh. Select berries with fresh flavor, deep uni-form color, and firm texture. Smaller, irregularly shaped and seedy berries make good quality jams.

Berry Preparation

Remove blossoms. Prepare 1 to 2 quarts at a time. Wash and drain berries. Do not soak.

Freezing Procedure

For optimal quality, freeze no more than 2 to 3 pounds of food per cubic foot of freezer capacity per day. Berries may be frozen in syrup or in a dry sugar pack.

• To make a syrup pack, mix and dissolve 1 cup sugar in 4 cups water. Add 1 cup of this syrup per quart of prepared fruit.

• To make a dry sugar pack, add ⅓-⅔ cup sugar per quart of prepared fruit. Mix carefully to avoid damaging the fruit.

17

FRUIT

To package, fill pint or quart freezer bags to a level of 3 to 4 inches from the top, and squeeze out air. Seal leaving 1-inch headspace, label, and freeze. Before freezing, bags may be inserted into reusable rigid freezer containers for added protection against punctures and leakage.

Berries (other than strawberries)


Blackberries, blueberries, currants, dewberries, elderberries, gooseberries, huckleberries, logan-berries, and raspberries. Canning strawberries does not result in a high-quality product; how-ever, strawberries freeze well (see previous section).

Quantity

A 24-quart crate weighs 36 pounds and yields 18 to 24 quarts. An average of 12 pounds is needed per canner load of 7 quarts; an average of 8 pounds is needed per canner load of 9 pints. An aver-age of 1 pound makes 1 pint of frozen berries.

Quality

Select fresh berries with a sweet flavor, deep color, and firm texture, and of ideal maturity for eat-ing fresh.

Preparation

Prepare 1 or 2 quarts at a time. Wash and drain berries; do not soak. Remove blossoms and stem if appropriate. Snip off gooseberry heads and tails with scissors.

Freezing Procedure

For optimal quality, freeze no more that 2 to 3 pounds of food per cubic foot of freezer capacity per day. Berries may be frozen in syrup or in a dry sugar pack.

• To make a syrup pack, mix and dissolve 1 cup sugar in 4 cups of water. Add 1 cup of this syrup per quart of prepared fruit.

• To make a dry sugar pack, add ¼-½ cup sugar per quart of prepared fruit. Mix carefully to avoid damaging the berries. To package, fill pint- or quart-size freezer bags 3 to 4 inches from their tops, and squeeze out the air. Seal, label, and freeze. Before freezing, bags may be inserted into reusable rigid plastic freezer containers for added protection against punctures and leakage.

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Canning Procedure

Wash jars. Prepare lids according to manufacturer’s instructions. Berries may be packed hot or raw in jars and covered with your choice of water; apple or white grape juice; or very light, light, or medium syrup. To make syrup, mix sugar and water in the desired proportions listed below, and heat to dissolve.

Syrup Type Cups Water Cups Sugar

very light 10½ 1¼

Light 9 2¼

Medium 8¼ 3¾

• To make a hot pack, heat berries in boiling water for 30 seconds and drain. Fill hot jars with hot berries and liquid, leaving ½-inch headspace.

• To make a raw pack, place drained berries in hot jars and cover with your choice of warm liquid, leaving ½-inch headspace.

Remove air bubbles by pressing a rubber spatula between food and side of jar at several locations. Wipe sealing edge of jars with a clean, damp paper towel. Add lids, tighten screw bands, and process jars.

Process

To process in a boiling-water canner, fill canner halfway with water, and preheat to 1800 Fahr-enheit for hot packs and 140o Fahrenheit for raw packs. Load filled jars into the canner rack and lower with handles, or load one jar at a time with a jar lifter onto rack in canner. Add boiling wa-ter, if needed, to a level of 1 inch above jars. Cover the canner. When the water boils vigorously, lower the heat to maintain a gentle boil, and process for the appropriate time listed in Table 3 (page 11).

BERRY SYRUP

Juices from fresh or frozen blueberries, cherries, grapes, black or red raspberries, and strawberries are easily made into toppings for use on ice cream or pastries.

Yield: about 9 half-pints.

Procedure

Select 6½ cups of fresh or frozen fruit. With fresh fruit, wash, cap, stem, and crush fruit into a saucepan. Heat to boiling, and simmer until soft (5 to 10 minutes). Strain when hot through a colander, and drain until cool enough to handle. Strain the collected juice through a double layer of cheesecloth or jelly bag. Discard the dry pulp. The yield of the pressed juice should be about 4½ to 5 cups. Combine the juice with 6¾ cups of sugar in a large saucepan, bring to boil, and simmer 1 minute. To make syrup with whole fruit pieces, save 1 to 2 cups of the fresh or frozen fruit, combine these with the sugar, and simmer as in making regular syrup. Remove from heat, skim off foam, and fill into clean hot half-pint or pint jars, leaving ½-inch headspace. Adjust lids and process as listed in Table 3 (page 11).

19

FRUIT

Table 3. Recommended processing times for berries in a boiling-water canner at designated altitudes

ProductStyle of

pack Jar Size

Processing time

3,001-6,000 feet (minutes)


Berries – Whole Hot Pints or quarts 20 25

Berries – Whole Raw PintsQuarts

2030

2535

Berries – Syrup Hot Half-pints or pints

15 20

After Processing

After processing is completed, remove jars from canner with a jar lifter and place on a towel or rack. Do not retighten screw bands. Air cool jars 12 to 24 hours. Remove screw bands, and check lid seals. If the center of the lid is indented, wash, dry, label, and store jar in a clean, cool, dark place without ring. If the lid is unsealed, refrigerate and use within one week. Alternatively, exam-ine and replace jar if defective; use new lid, and reprocess as before. Wash screw bands, and store separately. Berries are best if used within one year.

Cherries

Quantity

A lug weighs 25 pounds and yields 8 to 12 quarts. An average of 17½ pounds is needed to make a 7-quart canner load; 11 pounds is needed per canner load of 9 pints. An average of 2½ pounds of cherries is needed to make 1 quart of frozen product.

Quality

Select freshly harvested cherries with deep, uniform color and of ideal matu-rity for eating fresh.

Preparation

Stem and wash. Pit if desired. If pitted, immediately place cherries into cold water containing 1 teaspoon of powdered ascorbic acid or six crushed 500-milligram vitamin C tablets per gallon to prevent stem-end discolor-ation. If preserved unpitted, prick skins on opposite sides with a clean needle to prevent splitting.

Freezing Procedure

For optimal quality, freeze no more than 2 to 3 pounds of food per cubic foot of freezer capacity per day. Cherries may be frozen in syrup or in a dry sugar pack.

• To make a syrup pack, mix and dissolve 1 cup sugar in 4 cups water. (If cherries are sour, additional sugar may be needed.) Add 1 cup syrup to each quart of prepared cherries.

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• To make a dry sugar pack, add ½-⅔ cup sugar per quart of sour cherries or ¼-⅓ cup sugar per quart of sweet cherries. Mix sugar and cherries carefully to avoid damaging the fruit.

To package, fill pint or quart freezer bags to a level 3 or 4 inches from their tops and squeeze out the air. Seal, leaving 1-inch headspace, label, and freeze. Before freezing, bags may be inserted into reusable rigid plastic freezer containers for added protection against punctures and leakage.

Canning Procedure


Wash jars. Prepare lids according to manufacturer’s instructions. Cherries may be packed hot or raw in jars and covered with your choice of water; apple or white grape juice; or very light, light, or medium syrup. Medium syrup is suggested for sour cherries, and very light syrup for sweet cherries. To make syrup, mix sugar and water in the desired proportion listed below, and heat to dissolve.


very light 10½ 1¼

Light 9 2¼

Medium 8¼ 3¾

• To make a hot pack, place drained cherries in syrup, juice, or water and bring to a boil. Fill hot jars or hot sterilized jars with hot cherries and cooking liquid, leaving ½-inch headspace.

• To make a raw pack, fill hot jars or hot sterilized jars with drained cherries, and cover with your choice of boiling liquid, leaving ½-inch headspace. Remove air bubbles by running a rubber spatula through the filled jars and between the food and side of the jar in several places. Wipe the jar sealing edge with a clean, damp paper towel. Add lids, tighten screw bands, and process jars as listed in Table 4 (below) or Table 5 (page 13).


To process in a boiling-water canner, fill canner halfway with water and preheat to 1800 Fahrenheit for hot packs and 140o Fahrenheit for raw packs. Load filled jars into the canner rack and lower with handles, or load one jar at a time with a jar lifter onto rack in canner. Add boiling water, if needed, to a level of 1 inch above jars. Cover the canner. When the water boils vigorously, lower the heat to maintain a gentle boil and process for the appropriate time listed in Table 4 (below).

Table 4. Recommended processing times for cherries in a boiling-water canner at designated altitudes

Style of pack Jar Size3,001-6,000 feet

(minutes)6,001-8,000 feet

(minutes)

Hot PintsQuarts

2030

2535

Raw Pints or Quarts 35 40

Process: Pressure

To process in a pressure canner, place the jar rack, 2 inches of water, and filled jars in canner. Fasten lid and heat canner on high setting. Allow steam to escape in a full, steady stream for 10 minutes. Add weighted gauge or close petcock to pressurize the canner. Start timing the recom-mended process when the desired pressure is reached.

21

FRUIT

Table 5. Recommended processing times and pressures for cherries in a pressure canner at designated altitudes

Style of pack Jar Size

Process time (minutes)

Dial Gauge*Weighted

Gauge

2,001-4,000

feet (lbs)

4,001-6,000

feet (lbs)

6,001-8,000

feet (lbs)Above 1,000

feet (lbs)

Raw Pints or Quarts

10 7 8 9 10

Hot PintsQuarts

810

77

88

99

1010

*Reminder: Check your dial pressure gauge annually. For more information, contact your local UW CES office.

Regulate heat to maintain a uniform pressure, and process the jars for the times listed in Table 5 (above). When processing is complete, remove canner from heat. Air cool canner until it is fully depressurized. Slowly remove weighted gauge or open petcock, wait 2 more minutes, unfasten, and carefully remove canner lid.

After Processing

After processing is completed, remove jars from canner with a jar lifter and place on a towel or rack. Do not retighten screw bands. Air cool jars 12 to 24 hours. Remove screw bands and check lid seals. If the center of the lid is indented, wash, dry, label, and store jar in a clean, cool, dark place without ring. If the lid is unsealed, refrigerate and use within one week. Alternatively, examine and replace jar if defective; use new lid, and reprocess as before. Wash screw bands, and store separately. Cherries are best if eaten within one year.

Peaches, Apricots, and Nectarines

Quantity

A bushel of nectarines or peaches weighs 48 pounds and yields 16 to 24 quarts. An average of 17½ pounds is needed to make a 7-quart canner load; 11 pounds is needed per canner load of 9 pints.

A bushel of apricots weighs 50 pounds and yields 20 to 25 quarts. An average of 16 pounds is needed to make a 7-quart canner load; 10 pounds are needed to make 9 pints.

An average of 2¼ - 2½ pounds of peaches, apricots, or nectarines is needed to make 1 quart of frozen product.

Quality

Choose ripe, mature fruit of ideal quality for eating fresh. Canned hot packs are better than raw packs. Nectarines yield a lower quality canned product than peaches or apricots.

Preparation

With peaches, wash fruit and dip in boiling water for 30 to 60 seconds or until skins loosen. Nectarines should be washed, but for optimal quality, do not remove skins. Apricots should be washed; removing skins is optional. Dip quickly in cold water and slip off skins. Cut fruit in half,

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remove pits, and slice if desired. To prevent darkening, keep cut fruit in water containing ascorbic acid made by mixing 1 teaspoon of ascorbic acid crystals, or crushing and mixing six 500-milli-gram vitamin C tablets in 1 gallon of water to help prevent discoloration.

Freezing Procedure

For optimal quality, freeze no more than 2 to 3 pounds of food per cubic foot of freezer capacity per day. These fruits may be frozen in syrup or in a dry sugar pack.

• To make a syrup pack, mix and dissolve 1 cup sugar in 4 cups water; also add ½ teaspoon of ascorbic acid or three crushed 500-milligram vitamin C tablets. Add 1 cup of this syrup to each quart of prepared fruit.

• To make a dry sugar pack, add ¼-½ cup sugar per quart of prepared fruit. Mix carefully to avoid damaging the fruit.

To package, fill pint- or quart-sized freezer bags to a level of 3 to 4 inches from their tops, and squeeze out air. Seal, label, and freeze. Before freezing, bags may be inserted into reusable rigid plastic freezer containers for added protection against punctures and leakage.

Canning Procedure


Wash jars. Prepare lids according to the manufacturer’s instructions. Peaches, apricots, and nec-tarines may be packed hot or raw, although raw packs yield a lower quality product. Cover with your choice of water; apple or white grape juice; or very light, light, or medium syrup. To make syrup, mix sugar and water in the desired proportion listed below, and heat to dissolve.


very light 10½ 1¼

Light 9 2¼

Medium 8¼ 3¾

23

FRUIT

• To make a hot pack, place drained fruit in syrup, water, or juice, and bring to boil. Fill hot jars or hot sterilized jars with hot fruit and cooking liquid, leaving ½-inch headspace. If can-ning halves, place halves in layers, cut side down.

• To make a raw pack, fill hot jars or hot sterilized jars with raw fruit, placing cut side down. Add hot water, juice, or syrup, leaving ½-inch headspace.

Remove air bubbles by pressing a rubber spatula between food and side of jar at several locations. Wipe the jar sealing edge with a clean, damp paper towel. Add lids, tighten screw bands, and process jars as listed in Table 6 (below) or Table 7 (below).

Processing: Boiling Water

To process in a boiling-water canner, fill canner half way with water and preheat to 1800 Fahren-heit for hot packs and 140o Fahrenheit for raw packs. Load filled jars into a canner rack and lower with handles, or load one jar at a time with a jar lifter onto rack in canner. Add boiling water, if needed, to a level of 1 inch above jars. Cover the canner. When the water boils vigorously, lower the heat to maintain a gentle boil, and process for appropriate time listed in Table 6 (below).

Table 6. Recommended processing times for peaches, apricots, or nectarines in a boiling water canner at designated altitudes

Style of pack Jar Size 3,001-6,000 feet (minutes) 6,001-8,000 feet (minutes)

Hot PintsQuarts

3035

3540

Raw PintsQuarts

3540

4045

Process: Pressure

To process in a pressure canner, place the jar rack, 2 inches of water, and filled jars in canner. Fasten lid and heat canner on high setting. Allow steam to escape in a full, steady stream for 10 minutes. Add weighted gauge or close petcock to pressurize the canner. Start timing the recom-mended process time when the desired pressure is reached.

Regulate heat to maintain a uniform pressure, and process the jars for the time listed in Table 7 (below). When processing is complete, remove canner from heat. Air cool canner until it is fully depressurized. Slowly remove weighted gauge or open petcock, wait 2 more minutes, unfasten, and carefully remove canner lid.

Table 7. Recommended processing times and pressures for peaches, apricots, or nectar-ines in a pressure canner at designated altitudes

Style of pack Jar Size

Process time

(minutes)

Dial Gauge* Weighted Gauge

2,001-4,000

feet (lbs)

4,001-6,000

feet (lbs)

6,001-8,000

feet (lbs)Above 1,000

feet (lbs)

Raw or Hot

Pints or quarts

10 7 8 9 10

*Reminder: Check your dial pressure gauge annually. For more information, contact your local UW CES office.

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After Processing

After processing is completed, remove jars from canner with a jar lifter and place on a towel or rack. Do not retighten screw bands. Air cool jars 12 to 24 hours. Remove screw bands and check lid seals. If the center of the lid is indented, wash, dry, label, and store jar in a clean, cool, dark place without ring. If the lid is unsealed, refrigerate and use within one week. Alternatively, examine and replace jar if defective; use new lid, and reprocess as before. Wash screw bands, and store separately. Products are best if eaten within one year.

Fruit Pie Fillings

General

Each canned quart makes one 8-inch pie. To make safe, high-quality fillings, use a thickener called ClearJel®. ClearJel® is a form of corn starch that has been modified to give it special and unique characteristics when used in food products. It can be used for canned fruit pie fillings be-cause it does not break down in the acid food mixtures and does not thicken enough during heat processing to interfere with the intended effect of the heat on killing bacteria during canning. Foods thickened with ClearJel® may also be frozen.

There is no substitution for ClearJel® that can be made in the recipes in this publication. Do not use other corn starch, flour, tapioca, or other thickener or any other form of ClearJel®, such as Instant ClearJel®. (Note: No discrimination is intended and no endorsement is implied by UW CES specifying ClearJel®. It is listed here because it is the only suitable product available to the general public for the stated purpose in given products.)

ClearJel® is available only through a few supply outlets but generally not in grocery stores. Find out about its availability in your area prior to gathering other ingredients to make these pie fill-ings. If you cannot find it, contact the University of Wyoming Cooperative Extension Service (UW CES) nutrition and food safety educator who serves your county. Contact information is at http://ces.uwyo.edu/Counties.asp.

Because the variety of fruit may alter the flavor of a fruit pie, first make a single quart, prepare a pie with it, and serve. Then adjust the sugar and spices in the recipe to suit personal preferences. The amount of lemon juice should not be altered because it aids in controlling the safety and storage stability of the fillings.

When using frozen cherries and blueberries, select unsweetened fruit; if sugar has been added, rinse it off while fruit is frozen. Collect, measure, and use juice from thawing fruit to partially replace the water specified in the recipe.

APPLE PIE FILLING

Ingredients 1 Quart 7 Quarts

Fresh sliced apples (blanched)Granulated sugarClearJel®CinnamonCold waterApple juiceBottled lemon juiceNutmeg (optional)Yellow food coloring (optional)

3½ cups¾ cup + 2 tbsp

¼ cup½ tsp½ cup¾ cup2 tbsp1/8 tsp1 drop

6 quarts5½ cups1½ cups1 tbsp

2½ cups5 cups¾ cup1 tsp

7 drops

25

FRUIT

Quality

Use firm, crisp apples. Stayman, Golden Delicious, Rome, or other similar varieties are suitable. If apples lack tartness, use an additional ¼ cup lemon juice for each 6 quarts of slices.

Procedure

Wash, peel, and core apples. Prepare slices ½-inch thick and place in water containing 1 teaspoon ascorbic acid crystals or 6 crushed 500-milligram vitamin C tablets in 1 gallon of water to help prevent discoloration.

Place 6 cups of fruit at a time in 1 gallon of boiling water. Boil each batch for 1 minute after the water returns to a boil. Drain but keep fruit in a covered bowl or pan so it will stay warm while other batches of fruit are being blanched. Combine sugar, ClearJel®, cinnamon, and nutmeg (if desired) in a large saucepan and mix. Add water, apple juice, and, if desired, food coloring. Stir and cook on medium-high heat until mixture thickens and begins to bubble. Add lemon juice to sauce and boil for 1 minute, stirring constantly, and then fold in drained apple slices. Immediately fill hot jars with mixture, leaving 1-inch headspace. Wipe the jar sealing edge with a clean, damp paper towel. Add lids, tighten screw bands, and process jars as listed in Table 8 (page 19).

BLUEBERRY PIE FILLING


Fresh blueberriesGranulated sugarClearJel®Cold waterBottled lemon juiceBlue food coloring (optional)Red food coloring (optional)

3½ cups¾ cup + 2 tbsp¼ cup + 1 tbsp

1 cup3 tbsp.3 drops1 drop

6 quarts6 cups

2¼ cups7 cups½ cup

20 drops7 drops

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Quality

Select sweet, deep-blue fruit that is ripe but firm.

Procedure

Wash and drain blueberries. Combine sugar and ClearJel® in a large saucepan and mix. Add water and food coloring (if desired). Cook on medium-high heat until mixture thickens and begins to bubble. Add lemon juice and boil for 1 minute, stirring constantly. Immediately fold in berries and, without delay, fill hot jars with mixture, leaving 1-inch headspace. Wipe the jar sealing edge with a clean, damp paper towel. Add lids, tighten screw bands, and process jars as listed in Table 8 (page 19).

CHERRY PIE FILLING


Fresh sour cherriesGranulated sugarClearJel®Cold waterBottled lemon juiceCinnamon (optional)Almond extract (optional)Red food coloring (optional)

3⅓ cups1 cup

¼ cup + 1 tbsp1⅓ cups

1 tbsp + 1 tsp⅛ tsp¼ tsp

6 drops

6 quarts7 cups

1¾ cups9⅓ cups½ cup1 tsp2 tsp¼ tsp

Quality

Select ripe, firm cherries.

Procedure

Rinse and pit cherries, and hold in cold water containing 1 teaspoon ascorbic acid crystals or 6 crushed 500-milligram vitamin C tablets in 1 gallon of water to help prevent discoloration. Combine sugar and ClearJel® and mix. Add water and, if desired, cinnamon, almond extract, and food coloring. Stir mixture, and cook over medium-high heat until mixture thickens and begins to bubble. Add lemon juice and boil for 1 minute, stirring constantly. Immediately fold in drained cherries, and, without delay, fill hot jars with mixture, leaving 1-inch headspace. Wipe the jar seal-ing edge with a clean, damp paper towel. Add lids, tighten screw bands, and process jars as listed in Table 8 (page 19).

PEACH PIE FILLING


Fresh sliced peachesGranulated sugarClearJel®Cold waterBottled lemon juiceCinnamon (optional)Almond extract (optional)

3½ cups1 cup

¼ cup + 1 tbsp¾ cup¼ cup⅛ tsp⅛ tsp

6 quarts7 cups

2 cups +3 tbsp5¼ cups1¾ cups

1 tsp1 tsp

Quality

Select ripe, but firm, peaches. Red Haven, Sun High, and similar varieties make excellent pie filling.

27

FRUIT

Procedure

Peel peaches. To loosen skins, submerge peaches in boiling water for 30-60 seconds, and then place in cold water for 20 seconds. Slip off skins and prepare slices ½-inch thick. Place slices in water containing 1 teaspoon ascorbic acid crystals or 6 crushed 500-milligram vitamin C tablets in 1 gallon of water to help prevent discoloration.

Combine water, sugar, and ClearJel®, if desired, cinnamon and/or almond extract. Stir and cook on medium-high heat until mixture thickens and begins to bubble. Add lemon juice to sauce and boil for 1 minute more, stirring constantly. Fold in drained peach slices, and continue to heat for 3 min-utes. Immediately fill hot jars with mixture, leaving 1-inch headspace, and process without delay.

Procedure for Canning All Pie FillingsWash jars. Prepare lids according to the manufacturer’s instructions. Fill fruit mixtures quickly into hot jars, leaving 1-inch headspace. Remove air bubbles by pressing a rubber spatula between food and side of jar at several locations. Wipe sealing surface of jars with a clean, damp paper towel. Add lids, tighten screw bands, and process jars as listed in Table 8 (below).

To process in a boiling-water canner, fill canner halfway with water and pre-heat to 1800 Fahrenheit. Load filled jars into a canner rack and lower with handles, or load one jar at a time with a jar lifter onto rack in canner. Add boiling water, if needed, to a level of 1 inch above jars. Cover the canner. When the water boils vigorously, lower the heat to maintain a gentle boil, and process for the appropriate time listed in Table 8 (below).

Table 8: Recommended processing times for fruit pie fillings in a boiling-water canner at designated altitudes

Fruit Filling Jar Size 3,001-6,000 Feet (minutes)


AppleBlueberryCherryPeach

Pintsor

Quarts

35404040

40454545

After ProcessingAfter processing is completed, remove jars from canner with a jar lifter and place on a towel or rack. Do not retighten screw bands. Air cool jars 12 to 24 hours. Remove screw bands, and check lid seals. If the center of the lid is indented, wash, dry, label, and store jar in a clean, cool, dark place without ring. If the lid is unsealed, refrigerate and use within three days. Alternatively, examine and replace jar if defective; use new lid, and reprocess as before. Wash screw bands, and store separately. Pie fillings are best if used within one year.

Sources of InformationUSDA’s Complete Guide to Home Canning. Agricultural Information Bulletin No. 539. 1994. Re-vised in 2006 and 2009. See www.uga.edu/nchfp/publications/publications_usda.html.

So Easy to Preserve. 5th edition. Revised by E. L. Andress and Judy A. Harrison. Athens, Georgia: University of Georgia Cooperative Extension. 2006. See www.uga.edu/setp.

In order to ensure safety from mold growth, the pie filling must be filled quickly into jars – without delay or interruptions – and then the jars must be placed immedi-ately in the canner and processed.





(retired)


David Wayne WilsonSenior Lecturer of Agroecology

and Horticulture (retired)


Reviewed by

Karen L. PanterHorticulture and Specialty

Crops Specialist University of Wyoming

Extension

W I L D B E R R I E S A N D O T H E RW I L D F R U I T

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WILD BERRIES AND OTHER WILD FRUIT

Gathering Wild Berries and Other Wild Fruit

Safety TipsWearing proper clothing is important when gathering wild fruit. You may walk through weeds and brush so wear slacks or jeans, a long-sleeved shirt, and sturdy shoes. Wear gloves because berries and other fruit can stain your hands and some bushes have thorns. Wear a wide-brimmed hat to protect your face from the sun and your hair from the bushes. Be careful where you walk, watching out for anthills, sharp sticks, and poison ivy. Refer to the photo below to help you iden-tify poison ivy, which is characterized by its branched three leaves. The oil contained in practi-cally all parts of the plant is poisonous to most people when it comes in contact with their skin.

Equipment NeededA small pail with a handle is useful when picking berries and other wild fruit. Attach the handle to your belt or tie a string through the handle and then tie the string around your waist. This leaves both hands free for gathering fruit; it also keeps you from needing to bend over as much.

What to PickPick only firm berries and fruit, which are naturally high in pectin. Select a mixture of ¾ ripe and ¼ under-ripe fuits. The under-ripe fruit will increase the pectin content, making for better jelly. Be gentle on the bushes when you pick so there will be fruit to harvest next year. If unable to identify plants, berries, or fruit from the illustrations in this booklet, check with your local University of Wyoming Cooperative Extension Service office or a wild plant expert before using.

When to HarvestOptimal times for picking berries and fruit vary with several factors, including temperatures during spring and summer months, amount of moisture during the growing season, and loca-tion of the bushes. At lower elevations, berries and other fruit may ripen one to two weeks earlier than those growing a few hundred feet higher in elevation. Late summer (from early August until frost) is usually the best time to harvest. One exception, however, is buffaloberries, which are best picked after the majority of berries are ripe and after a frost.

Care of FruitTo avoid crushing berries and other fruit during trans-port, put no more than a couple quarts in any single container. Refrigerate berries and other fruit until you preserve them and, for optimal quality, preserve them as soon as possible after harvest.

Poison ivy

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General Canning ProceduresPrepare products as described in the following pages.

Wash jars. For products processed only 10 minutes, use sterilized jars. To sterilize empty jars, put them open side up on a rack in a boiling-water canner. Fill the canner and jars with hot (not boiling) water to 1 inch above the top of jars. Boil jars for 15 minutes.

Using a jar lifter or plastic-covered tongs, carefully remove and drain hot jars or, for products processed only 10 minutes, hot sterilized jars one at a time and fill immediately with food. With canned whole fruit and fruit syrups and butters (but not jellies or jams), remove air bubbles by pressing a rubber spatula between food and side of jar at several locations. Food residue should be removed from the jar sealing edge with a clean, damp paper towel. New two-piece canning lids prepared according to manufacturer’s directions should be used. After screw bands are tight-ened, jars should be processed in a boiling-water canner. Do not seal jars with paraffin. Jars sealed with paraffin cannot be processed in a boiling water canner and processing in a boiling water bath is necessary to destroy molds and yeasts, which can cause spoilage.

To process in a boiling-water canner, fill canner halfway with water and preheat to 180o Fahrenheit. Load filled jars into canner rack and lower with handles or load one jar at a time with a jar lifter onto rack in canner. Add boiling water, if needed, to a level of 1 inch above jars. Cover the canner. When water boils vigorously, lower heat to maintain a gentle boil and process jars for the appropriate time described in Table 1 (page 5) or Table 2 (page 5).

After ProcessingAfter processing is completed, remove jars from canner with a jar lifter and place on a towel or rack. Do not retighten bands. Air cool jars 12 to 24 hours. Remove screw bands and check lid seals. If the center of the lid is indented, wash, dry, label, and store jar in a clean, cool, dark place without ring. If the lid is unsealed, refrigerate and use within four weeks. Alternatively, examine and replace jar if defective; use new lid and reprocess as before. Wash screw bands and store sepa-rately. Jellies, jams, and other wild berry and wild fruit products are best if used within one year.

Do not seal jars with paraffin.

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Preparing Wild Berry and Other Wild Fruit Juices1. Pick over the fruit and discard any that are overripe, damaged, or spoiled.

2. Wash the fruit quickly but thoroughly and lift out of water. Do not let the fruit soak in water. Because the juice is strained from the pulp, you do not need to remove stems and pits.

3. Place fruit in a large saucepan and barely cover with water. Heat the fruit at a high tempera-ture until it boils and then reduce the heat so the fruit gently boils.

4. Cook for 10 minutes or until a deep-colored liquid forms. The fruit can be crushed as it cooks or the first juice can be drained into another saucepan and the fruit cooked a second time. Then crush the fruit as it cooks the second time to release more juice.

5. Strain all cooked fruit juice through a jelly bag or three layers of cheese cloth. If you do not have a jelly bag, you can make one out of a clean old sheet or pillowcase using two pieces of material, 8 inches by 12 inches sewn together on three sides. Wash sheets or pillowcases before using. Do not use fabric softener. Dampen the jelly bag before adding fruit juice. This encourages the juice to start dripping through the bag. Squeezing the jelly bag forces through bits of pulp that will cloud the jelly. Leftover pulp can be used to make jams and but-ters along with the cooked fruit still in the saucepan. Note: If the fruit does not yield enough juice, you can add other fruit juice to the wild fruit juice. If the shortage is ½ cup or less, you can add water.

6. The juice can be used immediately to make jelly or syrup, and the pulp can be used to make jam. Alternatively, the juice can be canned and made into jelly at a later time. To preserve the juice by canning, pour the hot juice into hot pint or quart jars or hot sterilized pint or quart jars leaving ¼-inch headspace. (For products processed only 10 minutes, use sterilized jars. To sterilize empty jars, see procedure on page 4.) Wipe sealing edge of jars with a clean, damp paper towel. Adjust lids and process in a boiling-water canner as described in Table 1 (below).

Table 1. Recommended processing times for wild berry and other wild fruit juices in a boiling-water canner at designated altitudes

Style of pack

Jar Size3,001-6,000 feet

(minutes)6,001-8,000

(minutes)

Hot Pints or quarts 10 15

Information about PectinProper amounts of fruit, pectin, acid, and sugar are needed to make a jellied fruit product. Some kinds of fruit have enough natural pectin to gel. Others require added pectin particularly when they are used for making jellies because jelly should be firm enough to hold its shape. All fruits have more pectin when they are under-ripe.

Commercial fruit pectin made from apples or citrus fruits are available in either liquid or pow-dered form. Follow manufacturer’s instructions when using added pectin. Many home canners prefer the added pectin method for making jellied fruit products because fully ripe fruit can be used, cooking time is shorter, there is no need to test for doneness, and the yield from a given amount of fruit is greater. Store commercial fruit pectin in a cool, dry place so it will keep its gel strength and do not hold it from one year to the next. You can use added pectin with any fruit.

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Making Jelly Whether you are a first-time jelly maker or a seasoned expert, be sure to review these steps before starting.

1. Wash empty jars in hot water with detergent and rinse well by hand or wash in a dishwasher. Keep clean jars in warm water (if washed by hand) or in hot dishwasher until ready to use. For products processed only 10 minutes, use sterilized jars. To sterilize empty jars, see procedure on page 4.

2. Review process for preparing juice on page 5. For a clear jelly, strain the juice through a jelly bag or several layers of cheese cloth for several minutes. (To make a jelly bag, see direc-tions on page 5.) Do not squeeze the bag because pulp may be forced through, resulting in a cloudy jelly. The juice may be refrigerated overnight. By morning, the sediment will settle to the bottom. Carefully pour off the juice to avoid disturbing the sediment. Measure the juice accurately into a large (4-quart) saucepan. Caution: Be aware when jelly boils, it increas-es two or three times in volume.

♦ If commercial pectin is used, the volume will be larger. The order of combining ingre-dients depends on the type of pectin used. Complete directions for using pectin are included in the packages. Bring strained fruit juice to a quick, hard boil over high heat stirring occasionally. Add pre-measured sugar all at once. Bring to a full rolling boil (a boil that cannot be stirred down). Boil hard for 1 minute stirring constantly.

♦ If commercial pectin is not used, you must boil the juice until a natural gel forms. Use one of the following tests to see if the juice has cooked long enough to form a gel:

• Temperature test – Use a jelly or candy thermometer, and boil until mixture reaches the correct temperature for your altitude (9o Fahrenheit above the boiling point of water):




• Sheet or spoon test – Dip a cool metal spoon in the boiling jelly mixture. Raise the spoon about 12 inches above the pan (out of steam). Turn the spoon so the liquid runs off the side. The jelly is done when the syrup forms two drops that flow together and sheet or hang off the edge of the spoon.

3. Remove from heat and quickly skim off foam.

4. Pour hot jelly mixture immediately into hot jars or hot sterilized jars leaving ¼-inch head-space. Wipe rim clean with damp cloth or paper towel. Adjust lids and tighten screw bands. Process in a boiling-water canner as described in Table 2 .

Table 2. Recommended processing times for wild berry and other wild fruit jellies, jams, syrups, and butters in a boiling-water canner at designated altitudes

Style of pack


(minutes)6,001-8,000

(minutes)

Hot Half-pints or pints 10 15

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Soft Jelly: Possible Causes and Tips to Use or Improve

Causes

Because some jellies such as chokecherry do not set up right away, let the jars remain undis-turbed for 24 hours before checking for gel.

Soft jellies may be caused by one or more of the following: too much juice in the mixture, too little sugar added, mixture not acidic enough, too much jelly made at one time, not cooking mix-ture long enough, and/or cooking commercial pectin too long.

Tips to Use or Improve

If the jelly does not gel, use it as syrup for pancakes.

Soft jellies can sometimes be improved by recooking according to the directions given below. It is best to recook only 4 to 6 cups of jelly at one time:

• To remake jelly with powdered pectin, for each quart (4 cups) of jelly, mix ¼ cup sugar, ½ cup water, 2 tablespoons bottled lemon juice, and 4 teaspoons powdered pectin. Bring mix-ture to a boil stirring constantly. Boil hard for 30 seconds. Remove from heat, quickly skim off foam, and fill hot jars or hot sterilized jars leaving ¼-inch headspace. Adjust new lids and process jars as described in Table 2 (above).

• To remake jelly with liquid pectin, for each quart (4 cups) of jelly, measure ¾ cup sugar, 2 tablespoons bottled lemon juice, and 2 tablespoons liquid pectin. Bring jelly to a boil over high heat, stirring constantly. Remove from heat and quickly add the sugar, lemon juice, and pectin. Bring to a full rolling boil stirring constantly. Boil hard for 1 minute. Remove from heat, quickly skim off foam, and fill hot jars or hot sterilized jars leaving ¼-inch headspace. Adjust new lids and process jars as described in Table 2 (above).

• To remake jelly without added pectin, for each quart (4 cups) of jelly, add 2 tablespoons bottled lemon juice. Heat to boiling and boil for 3 to 4 minutes. Use one of the gel tests de-scribed on page 6 to determine doneness. Remove from heat, quickly skim off the foam, and fill hot jars or hot sterilized jars leaving ¼-inch headspace. Adjust new lids and process jars as described in Table 2 (above).

ReferencesReferences for original publication:• Florence Anderson, pioneer women from Pocatello, Idaho• Grace Mills, pioneer women from Tensleep, Wyoming• Edible Native Plants of the Rocky Mountains by H.C. Harrington. University of New Mexico

Press, New Mexico, 1967• Wild Berry Recipes, Cooperative Extension Service, University of Alaska, Fairbanks, Alaska, 1973

References for 2011 revision:• Complete Guide to Home Canning, U.S. Department of Agriculture (USDA). Revised in

1988, 1994, and 2009. www.uga.edu/nchfp/publications/publications_usda.html• David Wayne Wilson (senior lecturer, agroecology and horticulture, University of Wyo-

ming) updated plant descriptions and identified sources for or provided images of plants, berries, and fruit.

http://www.uga.edu/nchfp/publications/publications_usda.html

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Chokecherries

A fruit found coast-to-coastThe main species of chokecherry is Prunus virginiana, with three subspecies found in almost every state of the continental U.S. including Alaska. Only one of these subspecies, the black chokecherry (Prunus virginiana var. melanocarpathe ), is found throughout Wyoming. Two other subspecies, common chokecherry (P. virginiana var. virginiana) and western chokecherry (P. vir-giniana var. demissa), occur in Nebraska, but they have not yet been reported in either Wyoming or Colorado. Chokecherries are found along stream banks and roadside rights-of-way where extra runoff from paved surfaces increases available moisture.

Chokecherries are in the rose family, and, by definition, the white flowers have five petals and five sepals. The chokecherry bloom is easily recognized as a large cluster of white flowers in a long cy-lindrical shape, referred to as a raceme. Anyone gathering chokecherries should do their scouting for good chokecherry stands in May because this tall shrub can be easily spotted and identified when in bloom. In contrast, when the fruit appears in August, the plants are not as easy to spot, even though they may be covered with dense clusters of dark purplish-black berries. Although chokecherries can be pruned to form a small single-stemmed tree, they sucker so readily that this is unlikely to occur in the wild and the plant is best described as a tall, multi-stemmed shrub, usu-ally not exceeding 15 feet in height.

Young chokecherry leaves look very similar to wild plum leaves, but the older leaves have a distinct oval shape with an abruptly pointed tip. The entire leaf edge has very fine tooth-like indentations, like the blade of a saw, called serrations. The stems are reddish brown and covered with distinct, white, raised bumps. These are lenticels, which function to cool the plant. Older stems are gray but still show the scars of the lenticels. The stems, leaves, and fruit pits of choke-cherry are poisonous because they contain hydrocyanic acid (cyanide). Only the soft fruit should be used for human consumption, and the pits should be discarded. Additionally, the recipes provided in this bulletin would also work for the native Wyoming sand cherry (Prunus pumila), pincherry (Prunus pensylvanica), and the domesticated Nanking cherry (Prunus tomentosa).

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Chokecherry fruit is popular with wild berry jelly makers. Mixtures of half chokecherry juice and half apple juice make a tasty product. If you prefer a jelly without an apple flavor, add red currant juice with the chokecherry juice to make a jelly with a true wild berry flavor.

For all chokecherry products processed only 10 minutes, use sterilized jars. To sterilize empty jars, see procedure on page 4.

Chokecherry Jelly5 cups chokecherry juice7 cups sugar1 package powdered pectin

Follow steps for preparing juice on page 5. Then follow steps for making jelly on page 6.

Chokecherry Syrup with Added Pectin4 cups chokecherry juice4 cups sugar1 package powdered pectin

Follow steps for preparing juice on page 5. Combine juice, sugar, and pectin in a large saucepan. Bring to a boil and cook until mixture coasts a metal spoon (similar to the way gravy coats a spoon). Pour into hot half-pint or pint jars or hot sterilized half-pint or pint jars leaving ¼-inch headspace. Remove air bubbles by pressing a rubber spatula between food and side of jar at sev-eral locations. Wipe sealing edge of jars with a clean, damp paper towel. Adjust lids and process in a boiling-water canner as described in Table 2 (page 5).

Chokecherry Syrup without Added Pectin4 cups chokecherry juice2 cups sugar1 cup light corn syrupFollow steps for preparing juice on page 5. Combine ingredients in saucepan and boil for 3 minutes. Pour into hot half-pint or pint jars or hot sterilized half-pint or pint jars leaving ¼-inch headspace. Remove air bubbles by pressing a rubber spatula between food and side of jar at sev-eral locations. Wipe sealing edge of jars with a clean, damp paper towel. Add lids and process in a boiling-water canner as described in Table 2 (page 5).

Pioneer Chokecherry Syrup4 cups chokecherry juice4 cups sugar1 tsp cream of tartar

Follow instructions for making juice on page 5. Combine all ingredients and cook in a saucepan over medium heat until mixture coats a metal spoon (similar to the way gravy coats a spoon). Refrigerate small quantity for immediate use. Pour remaining syrup into hot half-pint or pint jars or hot sterilized half-pint or pint jars leaving ¼-inch headspace. Remove air bubbles by pressing a rubber spatula between food and side of jar at several locations. Wipe sealing edge of jars with a clean, damp paper towel. Adjust lids and process in a boiling-water canner as described in Table 2 (page 5).

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Wild Plums

More American than apple pie! The American plum (Prunus americana) is native to the United States. Although not found in as many states as chokecherry, it is native to Wyoming. In contrast, apples, which are also in the rose family, are not native to the U.S., although there are a few species of native crabapples found in isolated and scattered locations. Plums and chokecherries are in the same genus so they are very similar in appearance. Because plum bushes do not sucker as readily as chokecherry shrubs, plums are more accurately described as a small tree up to 15 feet in height. The serrated leaves are very similar to chokecherry leaves; in fact, the young leaves of chokecherries are almost identi-cal to a plum leaf. Older plum leaves, however, taper more gradually toward the tip than older chokecherry leaves. Luckily, the woody stems of plums are distinctly different from the reddish chokecherry stems. Young plum stems are brown, turning gray as they mature, and the raised white markings (lenticels) are not as distinct as those found on chokecherry. Flowering plum trees have individual flowers, usually white or slightly pinkish, scattered throughout the tree, in contrast to the large flower clusters on chokecherry shrubs. Fruiting plum trees are easy to tell from chokecherry shrubs because plums are larger (up to ¾ inch in diameter) and are individu-ally scattered. The green fruit gets an orange to reddish blush as it ripens, turning dark red at maturity. Plums also are much sweeter than chokecherries.

General Procedures Wash plums. Boil for 15 to 20 minutes or until the skins are tender. Tart wild plums are high in pectin. The fruit can be boiled a second time for extra juice. To make jam or butter, squeeze out the pits. Some recipes call for whole seeded plums. Other recipes recommend pressing plums through a sieve to remove skins and pits.

For all wild plum products processed only 10 minutes, use sterilized jars. To sterilize empty jars, see procedure on page 4.

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.L., and A. Brown. 1913. An illustrated flora of the northern

United States, Canada and the British Possessions. 3 vols. Charles Scribner’s Sons, N

ew York. vol. 2: 577.

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Wild Plum Jelly5½ cups juice1 box powdered pectin7½ cups sugar

Follow steps for preparing juice on page 5. Then follow steps for making jelly on page 6.

Pioneer Wild Plum JamWash plums. For every cup of pulp (with skins), add ¾ cup sugar. Cook over low heat until the consistency is desirable for spreading. Stir often to prevent scorching. The mixture will thicken as it cools. Fill hot half-pint or pint jars or hot sterilized half-pint or pint jars leaving ¼-inch headspace. Wipe sealing edge of jars with a clean, damp paper towel. Adjust lids and process in a boiling-water canner as described in Table 2 (page 5).

Wild Plum Butter Prepare plums as described above under General Procedures. Pour off juice and use for jelly. Squeeze pits out of the remaining fruit. Press through sieve to remove skins. If you prefer, puree pitted fruit in a blender instead of sieving it. Measure sieved or pureed fruit and add one-half as much sugar, if desired, for each pint of fruit. If you prefer a tart flavor rather than a sweet one, sugar can be decreased or eliminated. For each two cups of fruit, add the following: ¼ teaspoon cinnamon and 8 teaspoon cloves. Bring to a boil and simmer uncovered, stirring frequently until desired spreading consistency. Plum butter will thicken as it cools. Spoon mixture into hot half-pint or pint jars or hot sterilized half-pint or pint jars leaving ¼-inch headspace. Remove air bubbles by pressing a rubber spatula between food and side of jar at several locations. Wipe seal-ing edge of jars with a clean, damp paper towel. Adjust lids and process in a boiling-water canner as described in Table 2 (page 5).

Canned Wild PlumsWhole plums can be canned and served as a whole fruit during the winter months. Wash plums and discard any that are damaged or spoiled.

• To can in syrup, heat plums to boiling in syrup made of 2 cups sugar and 4 cups water.

• To can in water, heat plums in water only. Although plums canned in water have fewer calo-ries than those canned in syrup, canning in water results in less firm fruit.

Place hot fruit to ½ inch from top of hot pint or quart jars. Cover with either boiling syrup or boiling water leaving ½-inch headspace. Remove air bubbles by pressing a rubber spatula be-tween food and side of jar at several locations. Wipe sealing edge of jars with a clean, damp paper towel. Adjust lids and process in a boiling-water canner as described in Table 3 (below).

Table 3. Recommended processing times for canned wild plums in a boiling-water canner at designated altitudes

Style of pack


(minutes)6,001-8,000

(minutes)

HotPints

Quarts3035

3540

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Serviceberries

“Sarviceberries” if you prefer the Bostonian pronunciationServiceberries are yet another native species from the rose family. Three species of serviceberry are found in Wyoming: Saskatoon serviceberry (Amelanchier alnifolia), Utah serviceberry (Amel-anchier utahensis), and dwarf serviceberry (Amelanchier pumila). Serviceberries produce prolific clusters of attractive white star-shaped blooms. The leaves are oval to nearly round, from ¾ to 2 inches in length and serrated on the upper half toward the leaf tip. Stems are alternately arranged with relatively short internodes. The fruit is a small berry-like pome (or small apple). The imma-ture red fruit turns a dark purple to black when it ripens. Found on open hillsides, serviceberry bushes frequently grow among mountain mahogany shrubs. Serviceberries can grow up to 15 feet tall but seldom attain this height because they are heavily browsed by deer. Four to 5 feet is a more typical height for this shrub.

Serviceberry Jelly3½ cups juice1 package powdered pectin5 cups sugar

For products processed only 10 minutes, use sterilized jars. To sterilize empty jars, see procedure on page 4. Follow steps for preparing juice on page 5. Then follow steps for making jelly on page 6.

Variation: To add a little tartness to the jelly, add ¼ cup lemon juice to the serviceberry juice before cooking.


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Rose Hips

The mountain man’s anti-scurvy medicineThe Woods’ rose (Rosa woodsii) is the most common native rose shrub found in Wyoming. Other species found in Wyoming include the prickly rose (Rosa acicularis), prairie rose (Rosa arkansana), and Nootka rose (Rosa nutkana). The fruits of all these species are edible throughout the year and were an important source of vitamin C for the native people and early explorers of the Rocky Mountains. Dried rose hips persist on plants and remain edible throughout the winter. Rose hips are bright red in color and range in flavor from tasteless to sweet. Although never bitter, they are very seedy. The blooms of wild roses are usually light to dark pink or even red, and they have five petals with five sepals. Each leaf is composed of multiple oppositely arranged leaflets forming a pinnate compound leaf up to 6 inches in length. The leaflets are more deeply serrated at the tip and are from ½ to 1 inch in length, half as wide as they are long. Stems are dark brown and covered with light-colored thorns shaped like a cat’s claw. Shrubs are 3 to 4 feet in height and found in open to wooded habitats.

Dried Rose HipsRose hips should be gathered after the first frost. Cut rose hips in half and remove the seeds with the point of a knife. Dry as quickly as possible in a slightly warm oven. Use as potpourri to add a light rose fragrance to a room.


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Rose Hip Jelly4 cups rose hips2 pounds sugar

For products processed only 10 minutes, use sterilized jars. To sterilize empty jars, see procedure on page 4. Wash rose hips and remove outside covering. Add just enough water to cover and bring to a boil. Add sugar and simmer until the fruit is soft. Strain and return juice to kettle. Bring juice to boil again and test for gel following the procedure on page 6. Pour into hot half-pint or pint jars or hot sterilized half-pint or pint jars leaving ¼-inch headspace. Wipe sealing edge of jars with a clean, damp paper towel. Adjust lids and process in a boiling-water canner as described in Table 2 (page 5).

Candied Rose Hips1½ cups rose hips½ cup water¼ cup sugar

Wash rose hips and remove seeds. Combine sugar and water to make a syrup. Add rose hips and boil 10 minutes. Lift rose hips from syrup with a skimmer or slotted spoon and drain on waxed paper. Dust with sugar and dry in a very warm oven (150-175° Fahrenheit). If the rose hips seem sticky, add more sugar. After rose hips have dried, remove from oven and cool. Store rose hips between sheets of waxed paper in a covered metal container. Candied rose hips can be added to your favorite cookie recipes (oatmeal cookies, bar cookies, sugar cookies, etc.). They can also be added to puddings or used in place of nuts or fruits in other baked products; for extra flavor, you can add grated lemon rind.

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Buffaloberries

Anything called buffalo is so Wyoming! Two species of buffaloberry are found in Wyoming: silver buffaloberry (Shepherdia argentea) and russet buffaloberry (Shepherdia canadensis). A closely related species called silverberry or wolf-willow (Elaeagnus commutata) is also found in Wyoming. All three species are in the same plant family of the Russian olive (Elaeagnus angustifolia), a common invasive species. Buffaloberry shrubs grow up to 8 feet in height and are similar in appearance to Russian olive, having narrow, blunt-shaped leaves.

• Silver buffaloberry leaves have a distinct sage coloration similar to Russian olive.

• Russet buffaloberry leaves are dark green on the upper surface and fuzzy underneath with star-shaped hairs. Stems are light brown with alternately arranged lateral branches some-times forming a spine at the tip.

Buffaloberry is a dioecious species, which means plants have either imperfect male or female flowers on separate plants. The imperfect flowers are yellowish to pale green. The fruit, which is found only on plants that bear female flowers, is pale orange to bright red in color. Silver buffa-loberries make the best jams and jellies. Although suitable for jams and jellies, raw russet buf-faloberries have a soapy taste and can cause diarrhea if consumed in large quantities. When eaten raw, the dry, mealy berries of silverberry or wolfberry shrubs are less palatable then either of the buffaloberries, but they can still be used to make jam.

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Buffaloberry JellyThis jelly is clear with a color of golden honey, and the taste is similar to currant jelly. Follow steps for preparing juice on page 5. Buffaloberry juice will be pale in color (a peachy-pink) and will look soapy. For every cup of buffaloberry juice, use ¾ cup of sugar. Follow steps for making jelly on page 6. If made with pectin, follow proportions given for currant jelly on page 18. Be-cause buffaloberries make a tart jelly, you can add some apple juice if you desire a milder flavor. If so, use one cup of apple juice for every cup of buffaloberry juice.

Dried Buffaloberries Wash berries and remove stems and leaves. Put berries in a food grinder and grind to a mushy consistency. Form crushed berries into patties. Dry patties in a food dehydrator. When they are brittle and break when bent, they are dry. Store in an airtight jar in a cool dry place.

Dried Buffaloberry Syrup3 cups dried berries2 cups water2 cups sugar

Soak berries in water until tender. Bring berries to a boil and strain to remove seeds. Add sugar and stir until sugar is dissolved. Refrigerate and use within one month.

Berry GravyMake buffaloberry syrup using recipe above. In a separate container, use a wire whip to thor-oughly mix 5 to 6 tablespoons all-purpose flour with one cup water. If you prefer more trans-lucent gravy, use corn starch instead of flour. Stir until lumps are dissolved. Slowly pour flour (or cornstarch) and water mixture into boiling berry syrup. Boil until thick, stirring constantly. Remove from heat and store in refrigerator in a clean, covered container, and use within one week. Berry gravy can be used like jam on toast or like syrup on pancakes or waffles. Berry gravy can also be used as a glaze for pork loin roast.

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Wild Currants

Even in the Equality State, not all currants are created equal Three main species of wild currants are found in Wyoming. All three are small shrubs growing to a maximum height of 5 feet.

• Black currant shrubs (Ribes hudsonianum) are found in moist, shady locationss in stands of timber or along streams. Their leaves have three to five lobes and look like a small maple leaf. The leaves also have tooth-like indentations (serrations) around the entire edge of the leaf. The white flowers are funnel shaped, and the black berries are very sweet.

• Golden currant shrubs (Ribes aureum) are found in open, sunny areas. The leaves have three to five blunt or rounded lobes, without serrations around the lower portion of the leaf. The flowers are bright yellow, and the berries can be yellow, orange, red, or purple. Because golden currant berries range in flavor from sweet to bitter, you should sample the berries of each shrub to test the flavor. Darker berries are usually sweeter.

• The berries from wax current shrubs (Ribes cereus), the third species of wild currants found in Wyoming, are not recommended for making jams and jellies. This species grows in the same location and even frequently alongside golden currant bushes. Leaves are smaller and not as deeply lobed as either of the other two species. The leaves and buds are sticky. Flowers are trumpet shaped and usually pink in color, and the berries are orange to red. Wax currants are usually very bitter.

Currant Ice Cream Sauce1 cup currants, washed and stemmed ½ cup water½ cup sugar or honey (or use ¼ cup sugar and ¼ cup honey)

Cook currants in water for 10 minutes. Add sugar and/or honey and boil gently 5 more minutes. Serve hot or chilled over vanilla ice cream.

Black currant

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.L., and A. Brown. 1913. An illustrated flora

of the northern United States, Canada and the British Possessions. 3 vols. Charles

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York. vol. 2: 577.

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Currant Jelly6½ cups currant juice1 package powdered pectin7 cups sugar

For products processed only 10 minutes, use sterilized jars. To sterilize empty jars, see procedure on page 4. Wash currants. To prepare the juice, crush the fully ripe fruit before cook-ing and then follow steps for preparing juice on page 5. Then follow the steps for making jelly on page 6. Variation: Mix currant juice with equal parts of apple juice.

Currant PunchFollow steps for preparing juice on page 5. Sweeten hot currant juice to taste, stirring to dissolve sugar. Cool. Add club soda or ginger ale at serving time. Other fruit juices may be combined with the currant juice for a flavorful variation. For a special touch, add a small scoop of ice cream at serving time.

Golden currant

Wax currant

Photo courtesy of Gary A. Monroe @

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Canadian gooseberry

GooseberriesA currant by any other name is a gooseberry

Gooseberries are closely related to currants and differ mainly by the presence of prickles or thorns on the stem of the gooseberry. In contrast, currant shrubs lack thorns. Gooseberry shrubs usually produce a larger fruit than currant shrubs. Gooseberries are sour when green but very flavorful as they ripen to a reddish purple color. Most people prefer gooseberries over currants for making pies and jams. There are two main species of gooseberry in Wyoming; both are small shrubs that generally do not exceed 3 feet in height.

• Canadian gooseberry or redshoot gooseberry (Ribes oxycanthoides, formerly Ribes setosum) has rust-colored younger shoots covered with fine spines while the older grayish stems have one to three large spines at the base of the leaves.

• Whitestem gooseberry (Ribes inerme) has very few thorns at the base of the leaves of the older white stems; however, young shoots are covered with fine spines.

Gooseberry leaves are similar to those of golden currant and are deeply lobed with blunt tips. Whitestem gooseberry tends to produce slightly larger fruit (up to ½ to ¾ inch in diameter) than

Whitestem gooseberry

Photo courtesy of David W

ayne Wilson

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that of Canadian gooseberry (an average diameter of ¼ to ⅜ inch). Gooseberry flowers are small and bell shaped, usually white with a pale greenish-yellow tint.

For all gooseberry products processed only 10 minutes, use sterilized jars. To sterilize empty jars, see procedure on page 4.

Gooseberry Jelly3½ cups gooseberry juice¼ cup lemon juice1 package powdered pectin5 cups sugar

Prepare the juice by grinding stemmed fruit through a food grinder or follow directions for prepar-ing juice on page 5. It will take between 5 to 6 cups of berries to make 3½ cups of juice. Add ½ cup of water to the ground berries and boil for 5 minutes. Follow steps for making jelly on page 6.

Gooseberry Jam5½ cups ground fruit7 cups sugar1 package powdered pectin

Add sugar and pectin to fruit and stir well. Then cook jam according to the directions on pectin package. Pour into hot half-pint or pint jars or hot sterilized half-pint or pint jars leaving ¼-inch headspace. Wipe sealing edge of jars with a clean, damp paper towel. Adjust lids and process in a boiling-water canner as described in Table 2 (page 5).

Canned GooseberriesCanned gooseberries can be eaten as a sauce or used in pies. Wash and stem berries. Put ½ cup water for each quart of fruit in a large saucepan and bring to a boil. Add berries, boil for 30 seconds, and drain. Fill hot pint or quart jars and cover with hot juice leaving ½-inch headspace. Remove air bubbles by pressing a rubber spatula between food and side of jar at several locations. Wipe sealing edge of jars with a clean, damp paper towel. Adjust lids and process in boiling-water canner as described in Table 4 (below).

Table 4. Recommended processing times for canned gooseberries in a boiling-water can-ner at designated altitudes

Style of pack Jar Size 3,001-6,000 feet (minutes) 6,001-8,000 (minutes)


Gooseberry Pie2 cups fresh or canned gooseberries¾ to 1 cup sugar2 tablespoons quick-cooking tapioca1 tbsp butterGrated rind of 1 lemon1 unbaked pie shell and top

If using fresh gooseberries, first wash and stem the fruit. Add sugar and tapioca to gooseberries and let stand while preparing the pastry shell and top. Pour gooseberry mixture into pastry-lined pie pan. Dot mixture with butter and add the top of the pastry to form a two-crust pie. Bake at 450° Fahrenheit for 10 minutes. Reduce temperature to 350° Fahrenheit and continue baking 30 minutes longer.

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Wild Grapes

Not a grape of wrath but a native grape of WyomingOnly one species of wild grape, riverside grape (Vitis riparia), is found throughout Wyoming. Six other species, however, occur along the southern and eastern borders of the state. These six species are mapleleaf grape (Vitis acerifolia), summer grape (Vitis aestivalis), canyon grape (Vitis arizonica), graybark grape (Vitis cinerea), fox grape (Vitis labrusca), and frost grape (Vitis vul-pina). The domesticated vineyard or wine grape (Vitis vinifera) is cultured in Wyoming.

Riverside grape is a vining plant with opposite leaf arrangement and a unique leaf shape. The leaf lacks the typical deep-lobed characteristic common to most grapes, but it still has three distinct and prominent leaf tips. The base of the leaf is concave, with large rounded ears to each side of the petiole. The leaves are deeply serrated. The white flowers occur in clusters forming into a dark blue fruit.

For all wild grape products processed only 10 minutes, use sterilized jars. To sterilize empty jars, see procedure on page 4.

Wild Grape JellyTo make wild grape jelly, follow the directions for making cultivated grape jelly as provided with commercial pectin packages.

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Wild Grape Butter6 quarts grapes, washed and stemmed Water to cover4 quarts apples, washed and quartered but not peeled4 cups sugarJelly bag or three layers of cheesecloth (to make a jelly bag, see directions on page 5)

Cover the grapes with water and simmer for 20 minutes. Strain off juice and make into jelly as de-scribed on page 6. Put the grape pulp into the jelly bag or cheesecloth layers. Return to the kettle, keeping the pulp in the bag. Add apples. The bag keeps grape seeds out of the apples but allows the seeds to impart a richer grape flavor to the butter. Cover apples and bag of grapes with water. Bring to a boil and simmer 20 minutes. Drain. Juice can be used for Grape-apple Jelly (see next recipe). Put apples through a sieve and measure out 5 cups. Place in kettle, add sugar, and heat to boiling, stirring constantly. Cook to desired consistency. Spoon butter into hot half-pint or pint jars or hot sterilized half-pint or pint jars leaving ¼-inch headspace. Remove air bubbles by press-ing a rubber spatula between food and side of jar at several locations. Wipe sealing edge of jars with a clean, damp paper towel. Adjust lids and process in a boiling-water canner as described in Table 2 (page 5).

Grape-apple Jelly5 cups of grape/apple juice (from previous recipe)7 cups sugar1 package powdered pectinFollow steps for making jelly on page 6.

Grape Juice Wash and stem fresh, firm, ripe grapes. Put 1 cup grapes in a hot quart jar or hot sterilized quart jar. Add ½ to 1 cup sugar depending on sweetness desired. Fill hot pint or quart jars or hot steril-ized pint or quart jars leaving ¼-inch headspace. Wipe sealing edge of jars with a clean, damp paper towel. Adjust lids and process in a boiling-water canner as described in Table 1 (page 5).

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Prickly Pear Cactus Nasty to look at but tasty to eat!

This is one of the easiest plants to identify because almost everyone knows what these cactuses look like. The most common species found in Wyoming is the plains prickly pear (Opuntia polycanthus). Cactuses are desert-dwelling succulents found in the drier sections of every state and province of North America. The leaves of plains prickly pear are large fleshy lobes covered with two types of spines. The large woody spines are intimidating, but it is the smaller hair-like spines, which are barbed, that can be far more problematic. They are difficult to see and remove after they become imbedded in the skin. The large yellow cactus flower occurs at the top of a fleshy leaf. The fruit is a reddish purple and covered with fine spines. Because of the spines on the leaves and fruit, use tongs and gloves to gather and handle the fruit.

Prickly Pear Jelly3 cups of cactus juice (made from approximately 12 cups ripe cactus fruit)½ cup lemon juice1 package of powdered pectin4½ cups of sugar Jelly bag or three layers of cheesecloth (to make a jelly bag, see directions on page 5)

For products processed only 10 minutes, use sterilized jars. To sterilize empty jars, see proce-dure on page 4. Caution: Use tongs and gloves to gather and handle cactus fruit. To prepare cactus juice, rinse and scald the fleshy fruits. If possible, remove any damaged spots but you do not need to remove the small spines or prickles. Cut into halves, barely cover with water, and simmer 15 minutes. Pour into jelly bag or cheesecloth layers and squeeze out cactus juice. Discard pulp. Mix cactus juice and lemon juice with powdered pectin. Place over high heat and stir until the mixture comes to a roll-ing boil. Add sugar, bring to a vigorous boil again, and boil for 1½ minutes stirring constantly. Remove from heat, skim off any foam, and pour quickly into hot half-pint or pint jars or hot sterilized half-pint or pint jars leaving ¼-inch headspace. Wipe sealing edge of jars with a clean, damp paper towel. Adjust lids and process in a boiling-water canner as described in Table 2 (page 5).

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TOMATOES

Chile Salsa and General Procedures for All Salsas

Chile Salsa

Quantity

5 pounds tomatoes2 pounds chile peppers1 pound onions1 cup vinegar (5-percent acid)3 tsp salt½ tsp pepperYield: 6 to 8 pints

Preparation

Caution: Wear rubber gloves while handling peppers or wash hands thoroughly with soap and water before touching your face. Wash and dry peppers. (Note: Jalapeños do not need to be peeled). Slit each pepper along its side to allow steam to escape. Prepare peppers for peeling by placing them either in an oven at 400o Fahrenheit or a broiler for 6 to 8 minutes until skins blister. Allow peppers to cool. Peel each pepper. Some skins may slip off. Discard seeds and chop peppers.

Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold wa-ter, slip off skins, and remove cores. Coarsely chop tomatoes and combine chopped onions, pep-per, and remaining ingredients in a large saucepan. Heat to boiling and simmer 12 to 15 minutes.

Canning procedure

Wash pint jars. (Do not pack into quart jars.) Prepare lids according to the manufacturer’s in-structions. Fill hot jars with hot salsa leaving ½-inch headspace. Remove air bubbles by pressing a rubber spatula between food and side of jar at several locations. Wipe sealing edge of jars with a clean, damp paper towel. Add lids and tighten screw bands.

Process

Process in a boiling-water canner. Fill canner halfway with water and preheat to 180o Fahrenheit. Load filled jars into the canner rack and lower with handles or load one jar at a time with a jar lifter onto rack in canner. Add boiling water, if needed, to a level of 1 inch above jars and cover. When water boils vigorously, lower heat to maintain a gentle boil and process for time given in Table 1 (page 4).

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Table 1. Recommended process times for all salsa recipes in a boiling water canner at designated altitudes

Jar size Pack style3,001-6,000 feet

(minutes)Above 6,000 feet

(minutes)

Pints Hot 20 25

After processing

After processing is complete, remove jars from canner with a jar lifter and place on a towel or rack. Do not retighten screw bands. Cool jars for 12 to 24 hours and remove screw bands. Check lid seals. If the center of the lid is indented, wash, dry, label, and store jar in a clean, cool, dark place without ring. If the lid is unsealed, refrigerate and use within four weeks. Alternatively, examine and replace jar if defective; use new lid and reprocess as before. Wash screw bands and store separately. Chile salsa is best if used within one year.

Spices

Spices add flavoring to salsas. The amount of spices and herbs may be altered in these recipes. Cilantro and cumin are often used in spicy salsas. You may leave them out if you prefer salsa with a milder taste. For a stronger cilantro flavor, add fresh cilantro just before serving the salsa.

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IMPORTANT REMINDERS FOR HOME-CANNING SALSAS

Follow the directions carefully for each recipe. Use the amounts of each vegetable listed in recipe. Add the amount of vinegar or lemon juice listed. You may change the amount of spices if desired.

Do not can salsas that do not follow these or other research tested recipes. (They may be frozen or stored in the refrigerator.)

Do not thicken salsas with flour or cornstarch before canning. Thickening salsa prior to canning would result in underprocessing because heat penetration takes longer through a thick food product, and the salsa could spoil during storage. After you open a jar to use, you may pour off some of the liquid or thicken with cornstarch.

For all salsa recipes, follow the cautions under Chile Salsa for handling chiles and for removing the chile skins, and follow the canning, processing, and after-processing steps under Chile Salsa.

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TOMATOES

Tomato Salsa (using slicing tomatoes)4 cups peeled, cored, chopped tomatoes2 cups seeded, chopped long green chiles½ cup seeded, chopped jalapeño peppers¾ cup chopped onions4 cloves garlic, finely chopped2 cups vinegar (5-percent acid)1 tsp ground cumin (optional)1 tbsp oregano leaves (optional)1 tbsp fresh cilantro (optional)1½ tsp saltYield: 4 pints

Follow the cautions for handling chiles and for removing the chile skins, and follow the canning, processing, and after-processing steps on page 3. Combine all ingredients in a large saucepan and bring the mixture to a boil stirring frequently. Reduce heat and simmer 20 minutes stirring oc-casionally. Ladle hot mixture into hot pint jars leaving ½-inch headspace. Adjust lids and process in a boiling-water canner as described in Table 1 (page 4).

Tomato/Green Chile Salsa3 cups peeled, cored, chopped tomatoes3 cups seeded, chopped long green chiles ¾ cup chopped onions1 jalapeño pepper, seeded, finely chopped6 cloves garlic, finely chopped1½ cups vinegar (5-percent acid)½ tsp ground cumin (optional)2 tsp oregano leaves (optional)1½ tsp saltYield: 3 pints

Follow the cautions for handling chiles and for removing the chile skins, and follow the canning, processing, and after-processing steps on page 3. Combine all ingredients in a large saucepan and heat stirring frequently until mixture boils. Reduce heat and simmer 20 minutes stirring occa-sionally. Ladle to mixture into hot pint jars leaving ½-inch headspace. Adjust lids and process in a boiling-water canner as described in Table 1 (page 4).

For all salsa recipes, follow the cautions under Chile Salsa for handling chiles and for removing the chile skins, and follow the canning, processing, and after-processing steps on pages 3 and 4.

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Tomatillo Green Salsa5 cups chopped tomatillos (remove dry outer husks before chopping)1½ cups seeded, chopped long green chiles ½ cup seeded, finely chopped jalapeño peppers4 cups chopped onions1 cup bottled lemon or lime juice 6 cloves garlic, finely chopped1 tbsp ground cumin (optional)3 tbsp oregano leaves (optional)1 tbsp salt1 tsp black pepperYield: 5 pints

Follow the cautions for handling chiles and for removing the chile skins, and follow the canning, processing, and after-processing steps on page 3. Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil; then reduce heat and simmer 20 min-utes stirring occasionally. Ladle hot mixture into hot pint jars leaving ½-inch headspace. Adjust lids and process in a boiling water canner as directed in Table 1 (page 4).

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TOMATOES

Tomato Salsa (using paste tomatoes)7 quarts peeled, cored, and chopped paste tomatoes (i.e., Roma tomatoes)4 cups seeded, chopped long green chiles 5 cups chopped onion½ cup seeded, finely chopped jalapeño peppers6 cloves garlic, finely chopped2 cups bottled lemon or lime juice2 tbsp salt1 tbsp black pepper2 tbsp ground cumin (optional)3 tbsp oregano leaves (optional)2 tbsp fresh cilantro (optional)Yield: 16 to 18 pints

Follow the cautions for handling chiles and for removing the chile skins, and follow the canning, processing, and after-processing steps on page 3. Combine all ingredients except cumin, oregano, and cilantro in a large pot and bring to a boil stirring frequently. Reduce heat and simmer 10 minutes. Add spices and simmer for another 20 minutes stirring occasionally. Ladle hot mixture into hot pint jars leaving ½-inch headspace. Adjust lids and process in a boiling water canner as described in Table 1 (page 4).

Tomato Taco Sauce8 quarts peeled, cored, finely chopped paste (i.e., Roma tomatoes)2 cloves garlic, crushed5 cups chopped onions4 jalapeño peppers, seeded, chopped4 long green chiles, seeded, chopped 2½ cups vinegar (5-percent acid)2 tbsp salt1½ tbsp black pepper1 tbsp sugar2 tbsp oregano leaves (optional)1 tsp ground cumin (optional)Yield: 16 to 18 pints

Follow the cautions for handling chiles and for removing the chile skins, and follow the canning, processing, and after-processing steps on page 3. Combine ingredients in a large saucepan. Bring to a boil, then reduce heat and simmer stirring frequently until thick (about 1 hour). Ladle hot mixture into hot pint jars leaving ½-inch headspace. Adjust lids and process in boiling water can-ner as described in Table 1 (page 4).

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Tomato/Tomato Paste Salsa3 quarts peeled, cored, chopped slicing tomatoes3 cups chopped onions6 jalapeño peppers, seeded, finely chopped4 long green chiles, seeded, chopped4 cloves garlic, finely chopped2 twelve-oz cans tomato paste 2 cups bottled lemon or lime juice1 tbsp salt1 tbsp sugar1 tbsp cumin (optional)2 tbsp oregano leaves (optional)1 tsp black pepperYield: 7 to 9 pints

Follow the cautions for handling chiles and for removing the chile skins, and follow the canning, processing, and after-processing steps on page 3. Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer 30 minutes stirring occasionally. Ladle hot mixture into hot pint jars leaving ½-inch headspace. Adjust lids and process in a boiling water canner as described in Table 1 (page 4).

Chile Salsa (Hot tomato-Pepper Sauce)10 cups peeled, cored, chopped tomatoes6 cups seeded, chopped chile peppers (use mixture of mild and hot peppers)4 cups chopped onions1 cup vinegar (5-percent acid)3 tsp salt½ tsp pepperYield: 6 to 8 pints

Follow the cautions for handling chiles and for removing the chile skins, and follow the canning, processing, and after-processing steps on page 3. Combine ingredients in a large saucepan. Heat to a boil and simmer 10 minutes. Ladle hot mixture into hot pint jars leaving ½-inch headspace. Adjust lids and process in a boiling water canner as described in Table 1 (page 4).

Important Reminder

The only changes you can safely make in these salsa recipes are to substitute bottled lemon juice for vinegar and to change the amount of spices and herbs. Do not alter the proportions

of vegetables to acid and tomatoes because doing so may make the salsa unsafe.

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TOMATOES

Tomatoes and Other Tomato ProductsQuantity

A bushel of tomatoes weighs approximately 53 pounds.

Table 2. Quantities of fresh tomatoes needed for tomato products

Product

Average number of pounds of fresh tomatoes needed for:

1 Quart 1 Pint 7 Quarts 9 Pints

JuiceJuice blend; crushedWhole or halvedThin sauceThick sauce

3¼ 335

6½

--1½1½2½3

2322213546

1414132128

Quality

Select only disease-free, firm fruit for canning. Vine-ripened tomatoes are preferred. Do not can tomatoes from dead or frost-killed vines. Green tomatoes are more acidic than ripened fruit and can be canned safely with any of the following recommendations.

Acidification and Sterilizing Jars

To ensure safe acidity in whole, crushed, or juiced tomatoes, add 2 tablespoons bottled lemon juice or ½-teaspoon citric acid per quart of tomatoes. For pints, use 1 tablespoon bottled lemon juice or ¼ teaspoon citric acid. Sugar can be added to offset acid taste.

For products processed only 10 minutes, use sterilized jars. To sterilize empty jars, put them open side up on a rack in a boiling water canner. Fill the jars with hot (not boiling) water to 1 inch above tops of jars. Boil jars for 15 minutes. Using a jar lifter or tongs, carefully remove and drain hot, sterilized jars one at a time and fill immediately with food.

Freezing

For optimal quality, freeze no more than 2 to 3 pounds of food per cubic foot of freezer per day. To freeze tomatoes, wash, scald for 30 to 60 seconds to loosen skins, peel, and core. Cut into pieces and freeze, or for stewed tomatoes, simmer tomato pieces for 10 to 20 minutes until tender. To package, fill pint or quart freezer bags to a level 1 to 2 inches from top and squeeze out air. Seal leaving room at the top of the bag for expansion of the food during freezing. Label and freeze. Before freezing, bags may be inserted into reusable rigid freezer containers for added protection against punctures and leakage.


To process in a boiling-water canner, preheat canner filled halfway with water to 180o Fahrenheit for hot packs and 140o Fahrenheit for raw packs. Load filled jars onto the canner

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rack and lower rack with handles; or load one jar at a time with a jar lifter onto rack in the canner. Add water (boiling water for hot packs and hot water for raw packs), if needed, to a level of 1 inch above jars and add canner cover. When water boils vigorously, lower heat to maintain a gentle boil and process jars as described in Table 3 (below).

Table 3. Recommended processing times for tomato products in a boiling-water canner at designated altitudes

ProductStyle of

pack Jar size3,001-6,000 feet

(minutes)Above 6,000 feet

(minutes)

Tomato juice; tomato vegetable juice blend

HotHot

PintsQuarts

4550

5055

Whole or halved tomatoes packed in water

Hot or raw PintsQuarts

5055

5560

Crushed tomatoes HotHot

PintsQuarts

4555

5060

All tomato ketchups Hot Pints 20 25

Standard tomato sauce HotHot

PintsQuarts

4550

5055

Process: Pressure

To process in a pressure canner, place jar rack, 2 inches of water, and filled jars in canner. Fasten lid and heat canner on high setting. Allow steam to escape in a fully steady stream for 10 minutes. Add weighted gauge or close petcock to pressurize the canner. Start timing the process when the desired pressure is reached. Regulate heat to maintain a uniform pressure and process jars for the time given in Table 4 (page 11). Do not allow the pressure to drop below the recommended pressure for your altitude.

When processing is complete, remove the canner from heat. Air-cool the canner until it is fully depressurized. Slowly remove weighted gauge or open petcock, wait 2 more minutes, and then carefully remove canner lid.

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TOMATOES

Table 4. Recommended processing times and pressures for tomato products in a pressure canner at designated altitudes

ProductStyle of

pack Jar size

Process time

(minutes)

Dial Gauge*Weighted

Gauge

2,001-4,000 feet (lbs)

4,001-6,000 feet (lbs)

6,001-8,000 feet (lbs)

Above 1,000 feet

(lbs)

Tomato juice; tomato vegetable juice blend; or crushed tomatoes

Hot PintsQuarts

2015

712

813

914

1015

Whole or halved toma-toes packed in water

Hot or

Raw

PintsQuarts

1510

712

813

914

1015

Tomatoes with okra or zucchini**

Hot PintsQuarts

3035

1212

1313

1414

1515

All tomato ketchups Hot Pints 10 12 13 14 15

Standard tomato sauce Hot PintsQuarts

2015

712

813

914

1015

Spaghetti sauce without meat**

Hot PintsQuarts

2025

1212

1313

1414

1515

Spaghetti sauce with meat**

Hot PintsQuarts

6070

1212

1313

1414

1515

Mexican tomato sauce** Hot PintsQuarts

2025

1212

1313

1414

1515

* Reminder: check your dial pressure gauge annually. For more information, contact your local UW CES office.

** Products are considered low acid. The UW CES recommends all low-acid home canned foods be boiled for 15 to 20 minutes before eating.

After processing

Remove jars from canner with a jar lifter and place on a towel or rack. Do not retighten screw bands. Air cool jars for 12 to 24 hours. Remove screw bands and check lid seals. If the center of the lid is indented, wash, dry, label, and store in a clean, cool dark place with-out ring. If the lid is unsealed, refrigerate and use within one week. Alternatively, examine and replace jar if defective; use new lid and reprocess as before. Canned tomato products are best if eaten within a year.

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Tomato Juice

Quantity

See Table 2 (page 9) for guidelines.

Procedure

Wash, remove stems, and trim off bruised or discolored portions. To prevent juice from separat-ing, quickly cut about 1 pound of fruit into quarters and put directly into saucepan. Heat imme-diately to boiling while crushing. Continue to slowly add and crush freshly cut tomato quarters to the boiling mixture. Make sure the mixture boils constantly and vigorously while adding the remaining tomatoes. Simmer 6 to 8 minutes after adding all pieces.

If you are not concerned about juice separation, simply slice or quarter tomatoes into a large saucepan. Crush, heat, and simmer 5 minutes before juicing. Press both types of heated juice through a sieve or food mill to remove skins and seeds. Add bottled lemon juice or citric acid to jars. See acidification instructions on page 9. Reheat juice to boiling. Add up to 1 teaspoon salt per quart, if desired. Fill hot jars with hot tomato juice leaving ½-inch headspace. Remove air bubbles by pressing a rubber spatula between food and side of jar at several locations. Adjust lids and process jars as described in Table 3 (page 10) or Table 4 (page 11).

Tomato and Vegetable Juice Blend

Quantity


Procedure

Crush and simmer tomatoes as described for tomato juice. Add no more than 3 cups of any com-bination of finely chopped celery, onions, carrots, and peppers for each 22 pounds of tomatoes. Simmer mixture for 25 minutes. Press hot, cooked tomatoes and vegetables through sieve or food mill to remove skins and seeds. Add bottled lemon juice or citric acid to jars. See acidifica-tion instructions on page 9. Add up to 1 teaspoon salt per quart if desired. Reheat tomato-vege-table juice blend to boiling and fill immediately into hot jars leaving ½-inch headspace. Remove air bubbles by pressing a rubber spatula between food and side of jar at several locations. Adjust lids and process jars as described in Table 3 (page 10) or Table 4 (page 11).

Whole or Halved Tomatoes Packed in Water

Quantity



Procedure for whole or halved tomatoes packed in water

Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Then dip in cold water, slip off skins, and remove cores. Leave whole or halved. Add bottled lemon juice or citric acid to jars. See acidification instructions on page 9.

• Hot pack – Bring tomatoes to a boil in water and boil 5 minutes. Fill hot jars or hot sterilized jars with hot tomatoes. Add up to 1 teaspoon salt per quart if desired and add enough hot cooking water to cover tomatoes leaving ½-inch headspace.

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TOMATOES

• Raw pack – Fill hot jars or hot sterilized jars with raw peeled tomatoes. Add up to 1 tea-spoon salt per quart if desired. Add hot water to cover tomatoes leaving ½-inch headspace.

Remove air bubbles by pressing a rubber spatula between food and side of jar at several locations. Adjust lids and process jars as described in Table 3 (page 10) or Table 4 (page 11).

Crushed Tomatoes

Quantity


Procedure for crushed tomatoes

Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Then dip in cold water, slip off skins, and remove cores. Trim off any bruised or discolored portions and quarter. Heat one-sixth of the quarters quickly in large pan crushing with wooden spoon as they are added to extract the juice. Continue to heat to boiling stirring to prevent burning. Gradually add remaining tomatoes (without crushing). Boil gently for 5 minutes. Add bottled lemon juice or citric acid to jars; see acidification instructions on page 9. Add up to 1 teaspoon salt per quart if desired. Fill hot jars immediately with hot tomatoes leaving ½-inch headspace. Remove air bubbles by pressing a rubber spatula between food and side of jar at several locations. Adjust lids and process jars as described in Table 3 (page 10) or Table 4 (page 11).

Tomatoes and Okra or Tomatoes and Zucchini

Quantity

An average of 12 pounds of tomatoes and 4 pounds of okra or zucchini are needed for 7 quarts. For 9 pints, an average of 7 pounds of tomatoes and 2½ pounds of okra or zucchini are needed.

Procedure

Wash tomatoes and okra or zucchini. Dip tomatoes in boiling water for 30 to 60 seconds or until skins split. Then dip in cold water, slip off skins, remove cores, and quarter. Trim stems from okra and slice into 1-inch pieces or leave whole. Slice or cube zucchini if used. Bring tomatoes to a boil and simmer 10 minutes. Add okra or zucchini and boil gently for 5 minutes. Add up to 1 tea-spoon salt to each quart if desired. Fill hot jars with mixture leaving 1-inch headspace. Remove air bubbles by pressing a rubber spatula between food and side of jar at several locations. Adjust lids and process jars as described in Table 4 (page 11).

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Standard Tomato Ketchup24 pounds ripe tomatoes3 cups onions, chopped¾ tsp ground red pepper (cayenne)3 cups cider vinegar (5-percent acid)4 tsp whole cloves3 sticks cinnamon1½ tsp whole allspice3 tbsp celery seeds1½ cups sugar¼ cup saltSpice bag or cheesecloth to hold spicesYield: 6 to 7 pints

Procedure


Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins are split. Dip in cold wa-ter. Slip off skins and remove cores; quarter tomatoes and place in a large saucepan. Add onions and red pepper; bring to a boil and simmer uncovered for 25 minutes. Combine spices, tie them in the spice bag or cheesecloth, and add to vinegar in a separate 2-quart saucepan. Bring to a boil. Cover, turn off heat, and let stand 20 minutes. Then, remove spice bag and combine vinegar and tomato mixture. Boil for 30 minutes. Put boiled mixture through a food mill or sieve. Return to heat, add sugar and salt, boil gently, and stir frequently until volume is reduced by one-half or until mixture rounds up on spoon without separation. Fill hot pint jars or hot sterilized pint jars leaving ⅛-inch headspace. Remove air bubbles by pressing a rubber spatula between food and side of jar at several locations. Adjust lids and process jars as described in Table 3 (page 10) or Table 4 (page 11).

Country Western Ketchup24 pounds ripe tomatoes5 chile peppers, sliced and seeded¼ cup salt2 ⅔ cups vinegar (5-percent acid)1¼ cups sugar½ tsp ground red pepper (cayenne)4 tsp paprika4 tsp whole allspice4 tsp dry mustard1 tbsp whole peppercorns1 tsp mustard seeds1 tbsp bay leavesYield: 6 to 7 pints

Procedure

Follow directions for standard tomato ketchup.

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TOMATOES

Blender KetchupUse electric blender (eliminates need for pressing or sieving) 24 pounds ripe tomatoes2 pounds onions1 pound sweet red peppers1 pound sweet green peppers9 cups vinegar (5-percent acid)9 cups sugar¼ cup canning or pickling salt3 tbsp dry mustard1½ tbsp ground red pepper1½ tsp whole allspice1½ tbsp whole clovesYield: about 9 pints

Procedure


Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Then dip in cold water, slip off skins, core and quarter. Remove seeds from peppers and slice in strips. Peel and quarter onions. Blend tomatoes, peppers, and onions at high speed for 5 seconds in elec-tric blender. Pour into large kettle and heat. Boil gently for 60 minutes stirring frequently. Add vinegar, sugar, salt, and spice bag containing dry mustard, red pepper, and other spices. Continue boiling and stirring until volume is reduced by one-half and ketchup rounds up on a spoon with no separation of liquid and solids. Remove spice bag and fill hot pint jars or hot sterilized pint jars leaving ⅛-inch headspace. Remove air bubbles pressing a rubber spatula between food and side of jar at several locations. Adjust lids and process jars as described in Table 3 (page 10) or Table 4 (page 11).

Standard Tomato Sauce

Quantity


Procedure

Wash, remove stems, and trim off bruised or discolored portions. To prevent sauce from separat-ing, quickly cut about 1 pound of tomatoes into quarters and put directly into saucepan; heat immediately to boiling while crushing. Continue to slowly add and crush freshly cut tomato quarters to the boiling mixture. Make sure the mixture boils constantly and vigorously while add-ing remaining tomatoes. Simmer 5 minutes after all tomatoes are added. If you are not concerned about sauce separating, simply slice or quarter tomatoes in a large saucepan. Crush, heat, and simmer 5 minutes before pressing. Press either type of heated juice through a sieve or food mill to remove skins and seeds. Heat juice again until boiling; simmer in a large-diameter saucepan until sauce reaches desired consistency. Boil until volume is reduced by about one-third for thin sauce or by one-half for thick sauce. Fill hot jars leaving ¼-inch headspace. Remove air bubbles by pressing a rubber spatula between food and side of jar at several locations. Adjust lids and process as described in Table 3 (page 10) or Table 4 (page 11).

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Spaghetti Sauce without Meat30 pounds tomatoes1 cup onions, chopped5 cloves garlic, minced1 cup celery or green peppers, chopped1 pound fresh mushrooms, sliced (optional)4½ tsp salt2 tbsp oregano4 tbsp parsley, minced2 tsp black pepper¼ cup brown sugar¼ cup vegetable oilYield: about 9 pints

Procedure

Do not increase the portion of onions, peppers, or mushrooms. Wash tomatoes and dip in boil-ing water for 30 to 60 seconds or until skins split. Dip in cold water and slip off skins. Remove cores and quarter tomatoes; boil 20 minutes uncovered in large saucepan.

Put through a food mill or sieve. Sauté onions, garlic, celery or peppers, and mushrooms (if desired) in vegetable oil until tender. Combine sautéed vegetables and tomatoes and add remainder of spic-es, salt, and sugar. Bring to a boil. Simmer, uncovered, until thick enough for serving. At this time, the initial volume will have been reduced by nearly one-half. Stir frequently to avoid burning. Fill hot jars leaving 1-inch headspace. Remove air bubbles by pressing a rubber spatula between food and side of jar at several locations. Adjust lids and process jars as described in Table 4 (page 11).

Spaghetti Sauce with Meat30 pounds tomatoes2½ pounds lean ground beef or sausage (any type – pork, beef, or venison) 5 cloves garlic, minced1 cup chopped onions1 cup chopped celery or green peppers1 pound fresh mushrooms, sliced (optional)4½ tbsp salt2 tbsp oregano4 tbsp minced parsley2 tsp black pepper¼ cup brown sugarYield: about 9 pints

Procedure

To prepare tomatoes, follow directions for spaghetti sauce without meat. Sauté beef or sausage until brown; drain off fat; add garlic, onion, celery or green pepper, and mushrooms (if desired). Cook until vegetables are tender. Combine with tomato pulp in large saucepan. Add spices, salt, and sugar; bring to boil. Simmer, uncovered, until thick enough for serving. At this time, initial volume will have been reduced by nearly one-half. Stir frequently to avoid burning. Fill hot jars leaving 1-inch headspace. Remove air bubbles by pressing a rubber spatula between food and side of jar at several locations. Adjust lids and process as described in Table 4 (page 11).

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TOMATOES

Mexican Tomato Sauce2½ to 3 pounds chiles 18 pounds tomatoes3 cups onions, chopped1 tbsp salt1 tbsp oregano½ cup vinegar (5-percent acid) Yield: about 7 quarts

Procedure

Follow the cautions under Chile Salsa for handling chiles and for removing the chile skins, and follow the canning, processing, and after-processing steps under Chile Salsa (page 3).

Wash tomatoes, dip in boiling water for 30 to 60 seconds or until skins split, dip in cold water, slip off skins, and remove cores. Coarsely chop tomatoes and combine chopped peppers and remaining ingredients in large saucepan. Bring to a boil. Cover. Simmer for 10 minutes. Fill hot jars leaving 1-inch headspace. Remove air bubbles by pressing a rubber spatula between food and side of jar at several locations. Adjust lids and process as described in Table 4 (page 11).


Salsa Recipes for Canning. W. Hillers and R. Dougherty. Pacific Northwest Extension Publication PNW0-395. (Washington State University, Oregon State University, and University of Idaho). Revised July 2000. See http://cru.cahe.wsu.edu/CEPublications/PNW0395/PNW0395.pdf


PICKLES AND SAUERKRAUT

P I C K L E S A N D S A U E R K R A U T





(retired)


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Cucumbers

QuantityA bushel of cucumbers weighs 48 pounds and yields 16 to 24 quarts. An average of 14 pounds is needed per canner load of 7 quarts; an average of 9 pounds is needed per canner load of 9 pints. This is an average of 2 pounds per quart.

QualitySelect firm cucumbers of the appropriate size, about 2 inches long for gherkins and 5 inches for dills. Use odd-shaped and more mature cucumbers for relishes and bread-and-butter pickles.

Containers, Weights, and Covers for Fermenting FoodFollow the fermentation procedures below to make Fermented Dill Pickles (recipe on page 6). Other cucumber pickle recipes do not involve fermentation.

A 1-gallon container holds 5 pounds of fresh cucumbers, and a 5-gallon container holds 25 pounds. Glass and food-grade plastic containers are excellent substitutes for stone crocks. Many restaurants receive foods and ingredients in 5-gallon plastic pails, which make ideal fermentation containers. Other 1- to 3-gallon non-food-grade containers may be used if lined inside with a clean, food-grade plastic bag. Caution: Do not use garbage bags or trash liners.

Cucumbers must be kept 1 to 2 inches under the brine while fermenting. To do so, after adding prepared cucumbers and brine, insert a dinner plate or glass pie plate just small enough to fit inside the fermentation container. The plate must be slightly smaller than the container opening yet large enough to cover most of the cucumbers.

• To keep the plate under the brine, weigh it down with 2 to 3 sealed quart jars filled with water.

• Alternatively, weigh down the plate using a large, clean, sealed food-grade plastic bag con-taining 3 quarts clean water and 4½ tablespoons canning or pickling salt.

Cover the container opening above the jars or plastic bag serving as the weight with a heavy, clean bath towel to prevent contamination from molds and insects during fermentation. Cau-tion: The fermentation container, plate, and jars should be washed in hot, soapy water and rinsed well with very hot water before use.

PreparationWash cucumbers. Cut 1/1d inch off blossom end and discard.

Variation using pickling lime for firmer pickles with some recipes as indicated: If you prefer especially firm pickles, mix 1 cup pickling lime and ½ cup non-iodized salt to 1 gallon of water in a 2- to 3-gallon crock container. Caution: Avoid inhaling the lime dust while mixing

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the lime-water solution. Cut cucumbers in slices or strips and soak in lime water for 12 to 24 hours. Remove from lime solution, rinse, and re-soak for 1 hour in fresh cold water. Repeat rins-ing and soaking steps in fresh water two more times. Handle carefully as slices or strips will be brittle. Drain well. Caution: To ensure they are safe to eat, cucumber slices or strips must be soaked and rinsed thoroughly three times.

Canning ProcedureWash jars. For products processed only 10 minutes, use sterilized jars. To sterilize empty jars, put them open side up on a rack in a boiling-water canner. Fill the canner and jars with hot (not boiling) water to 1 inch above tops of jars. Boil jars for 15 minutes. Using a jar lifter or plastic-covered tongs, carefully remove and drain hot, sterilized jars one at a time and fill imme-diately with food.

Prepare lids according to manufacturer’s instructions. Fill hot jars or hot sterilized jars with product. Remove air bubbles by pressing a rubber spatula between food and side of jar at several locations. Food residue should be removed from the jar sealing edge with a clean, damp paper towel. Add lids and tighten screw bands. Process jars in a boiling water canner (or use the low-temperature pasteurization method when indicated as an option).

• To process in a boiling-water canner, fill canner half way with water and preheat to 180o Fahrenheit. Load filled jars into canner rack and lower with handles or load one jar at a time with a jar lifter onto rack in canner. Add boiling water, if needed, to a level of 1 inch above jars. Cover the canner. When water boils vigorously, lower heat to maintain a gentle boil, and process jars for the appropriate time listed in Table 1 (page 5).

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• To process using low-temperature pasteurization treatment, place jars in a canner filled halfway with warm (120o to 140o Fahrenheit) water. Add hot water to a level 1 inch above jars. Heat the water enough to maintain 180o to 185o Fahrenheit water temperature for 30 minutes. Use a candy or jelly thermometer to be certain the water temperature is at least 180o Fahrenheit during the entire 30 minutes. Temperatures higher than 185o Fahrenheit may cause unnecessary softening of pickles. This treatment results in better product texture but must be carefully managed to avoid possible spoilage. Caution: Use this method only when the recipe indicates this option.

Table 1. Recommended processing times for pickles in a boiling-water canner at designated altitudes

Product Style of pack Jar size 3,001-6,000 feet (minutes)


Fermented dill pickles

Raw Pints Quarts

15 20

20 25

Quick fresh-pack dills

Raw PintsQuarts

1520

2025

Quick sweet Raw PintsQuarts

1520

2025

Hot Pints or quarts

10 15

Sweet gherkin Raw Pints 10 15Bread and butter Hot Pints or

quarts15 20

Pickle relish Hot Half-pints or pints

15 20

Reduced-sodium sweet pickles

Hot Pints 15 20

After ProcessingAfter processing is completed, remove jars from canner with a jar lifter and place on a towel or rack. Do not retighten screw bands. Air cool jars 12 to 24 hours. Remove screw bands and check lid seals. If the center of the lid is indented, wash, dry, label, and store jar in a clean, cool, dark place without ring. If the lid is unsealed, refrigerate and use within two to three months. Alterna-tively, examine and replace jar if defective; use new lid and reprocess as before. Wash screw bands and store separately. Pickles are best if eaten within one year.

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Fermented Dill PicklesUse the following quantities for each gallon capacity of your container:

4 pounds 4-inch pickling cucumbers2 tbsp dill seed or 4 to 5 heads fresh or dry dill weed½ cup salt¼ cup vinegar (5-percent acid)8 cups waterOne or more of the following ingredients, if desired: 2 cloves garlic (optional) 2 dried red peppers (optional) 2 tsp whole mixed pickling spices (optional)Procedure

Wash cucumbers. Cut d inch off blossom end and discard but leave ¼ inch of cucumber stem attached. Place half of dill and spices on bottom of a clean, suitable container as described on page 3. Add cucumbers, remaining dill, and spices. In a separate large bowl or pan, dissolve salt in vinegar and water and pour over cucumbers. Add suitable cover and weight as described on page 3. Store where temperature is between 70o and 75o Fahrenheit for about 3 to 4 weeks while fermenting. Temperatures between 55o and 65o Fahrenheit are acceptable, but fermentation will take 5 to 6 weeks. Avoid temperatures above 80o Fahrenheit or pickles will become too soft during fermentation. Fermenting pickles cure slowly. Check the container several times a week and promptly remove surface scum or mold. Caution: If the pickles become soft or slimy or if they develop a disagreeable odor, discard them.

Fully fermented pickles may be stored in the original container for about 4 to 6 months, provided they are refrigerated and surface scum and molds are removed regularly. Canning fully fermented pickles is a better way to store them. To can them, pour the brine into a pan, heat slowly to a boil, and simmer 5 minutes. Filter brine through coffee filters to reduce cloudiness, if desired. Fill hot jars with pickles and hot brine leaving ½-inch headspace. Remove air bubbles by running a rub-ber spatula through the filled jars and between the food and side of the jar in several places. Food residue should be removed from the jar sealing edge with a clean, damp paper towel. Add lids and tighten screw bands. Process jars in a boiling-water canner. Process jars as listed in Table 1 (page 5) or use the low-temperature pasteurization treatment as described on page 5.

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Quick Fresh-Pack Dill Pickles8 pounds 3- to 5-inch pickling cucumbers2 gallons water1¼ cups canning or pickling salt6 cups vinegar (5-percent acid)¼ cup sugar2 quarts water2 tbsp whole mixed pickling spice5 tbsp whole mustard seed (2 tsp per pint jar)21 heads fresh dill (3 heads per pint jar) or 7 tbsp dill seed (1 tbsp per pint)Spice bag or cheeseclothYield: about 7 to 9 pintsProcedure

Wash cucumbers. Cut d inch off blossom end but leave ¼ inch of cucumber stem attached. Dissolve ¾ cup salt in 2 gallons water. Pour brine water over cucumbers and let stand 12 hours. Drain. Combine vinegar, ½ cup salt, sugar, and 2 quarts water. Tie spices in a spice bag or cheese-cloth and add to vinegar mixture. Heat to boiling. Fill hot jars with pickles. Add 2 teaspoons mus-tard seed and 3 heads fresh dill per quart. Cover with boiling liquid leaving ½-inch head space. Remove air bubbles by pressing a rubber spatula between food and side of jar at several locations. Food residue should be removed from the jar sealing edge with a clean, damp paper towel. Add lids and tighten screw bands. Process jars as listed in Table 1 (page 5) or use the low-temperature pasteurization treatment as described on page 5.

Quick Sweet Pickles8 pounds 3- to 4-inch pickling cucumbers⅓ cup canning or pickling salt4½ cups sugar3½ cups vinegar (5-percent acid)2 tsp celery seed1 tbsp whole allspice2 tbsp mustard seed1 cup pickling lime (optional)Yield: about 7 pintsProcedure

For products processed only 10 minutes, use sterilized jars. To sterilize empty jars see procedure on page 4.

Wash cucumbers. Cut d inch off blossom end and discard but leave ¼ inch of cucumber stem attached. Cut into strips or slices. Place in bowl and sprinkle with ⅓ cup salt. Cover with 2 inches

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crushed or cubed ice. Refrigerate 3 to 4 hours. Add more ice as needed. Drain well. For firmer pickles, use the pickling lime treatment described on page 3.

Combine sugar, vinegar, celery seed, allspice, and mustard seed in a 6-quart pot. Heat to boiling.

• To make a hot pack, add cucumbers and heat slowly until vinegar mixture returns to boil. Stir occasionally to make sure vinegar mixture heats evenly. Fill hot jars or hot sterilized jars with cucumbers and add hot pickling syrup leaving ½-inch headspace.

• To make a raw pack, fill hot jars with cucumbers and add hot pickling syrup leaving ½-inch headspace.

Remove air bubbles by pressing a rubber spatula between food and side of jar at several locations. Food residue should be removed from the jar sealing edge with a clean, damp paper towel. Add lids and tighten screw bands. Process jars as listed in Table 1 (page 5) or use the low-temperature pasteurization treatment as described on page 5.

Variation: Add 2 slices raw whole onion to each jar before filling with cucumbers.

Sweet Gherkins7 pounds cucumbers (2 inches or shorter in length) ½ cup canning or pickling salt8 cups sugar6 cups vinegar (5-percent acid)¾ tsp turmeric2 tsp celery seed2 tsp whole mixed pickling spice2 cinnamon sticks½ tsp fennel (optional)2 tsp vanilla (optional)Yield: about 6 to 7 pintsProcedure


Wash cucumbers. Cut d inch off blossom end and discard but leave ¼ inch of cucumber stem attached. Place cucumbers in large container and cover with boiling water. Six to 8 hours later and again on the second day, drain and cover with 6 quarts of fresh boiling water containing ¼ cup salt. On the third day, drain and prick cucumbers with a table fork. Combine and bring to boil 3 cups vinegar, 3 cups sugar, turmeric, and other spices. Pour over cucumbers. Six to 8 hours later, drain and save the pickling syrup. Add another 2 cups each sugar and vinegar and reheat syrup to boil. Pour over pickles. On the fourth day, drain and save syrup. Add another 2 cups sugar and 1 cup vinegar. Heat to boiling and pour over pickles. Six to 8 hours later, drain and save pickling syrup. Add 1 cup sugar and 2 tsp vanilla to syrup and heat to boiling. Fill hot pint jars or hot sterilized pint jars with pickles and cover with hot syrup leaving ½-inch headspace.

Remove air bubbles by pressing a rubber spatula between food and side of jar at several locations. Food residue should be removed from the jar sealing edge with a clean, damp paper towel. Add lids and tighten screw bands. Process jars as listed in Table 1 (page 5) or use the low-temperature pasteurization treatment as described on page 5.

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Bread-and-Butter Pickles6 pounds 4- to 5-inch pickling cucumbers8 cups onion, thinly sliced (about 3 pounds)½ cup canning or pickling salt4 cups vinegar (5-percent acid)4½ cups sugar2 tbsp mustard seed1½ tbsp celery seed1 tbsp ground turmeric1 cup pickling lime (optional)Yield: about 8 pintsProcedure

Wash cucumbers. Cut d inch off blossom end and cut into slices approximately e-inch thick. Combine cucumber and onion slices in a large bowl. Add salt. Cover with 2 inches crushed or cubed ice. Refrigerate for 3 to 4 hours, adding more ice as needed. For firmer pickles, use the pickling lime treatment described on page 3.

Mix sugar, vinegar, and remaining ingredients in a large pot and heat to boiling. Boil 10 minutes. Fill hot pint jars with slices and cooking syrup leaving ½-inch headspace. Remove air bubbles by pressing a rubber spatula between food and side of jar at several locations. Food residue should be removed from the jar sealing edge with a clean, damp paper towel. Add lids and tighten screw bands. Process jars as listed in Table 1 (page 5) or use the low-temperature pasteurization treat-ment as described on page 5.

Variation using squash: Substitute slender zucchini or yellow squash (1½ to 2 inches in diam-eter) for cucumbers.

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Pickle Relish3 quarts fresh chopped cucumbers3 cups chopped sweet green peppers3 cups chopped sweet red peppers1 cup chopped onion¾ cup canning or pickling salt8 cups water4 cups ice2 cups sugar 4 tsp each of mustard seed, turmeric, whole allspice, and whole cloves6 cups white vinegar (5-percent acid)Spice bag or cheeseclothYield: 8 to 9 pintsProcedure

Combine water, salt, ice, cucumbers, peppers, and onions and let stand 4 hours. Drain and cover vegetables with fresh ice water for another hour. Drain again. Mix sugar and vinegar in a sauce-pan. Tie spices in a spice bag or cheesecloth and add to vinegar and sugar mixture. Heat to boil-ing and pour mixture over vegetables. Cover and refrigerate 24 hours. Heat mixture to boil and fill hot jars with hot mixture leaving ½-inch headspace. Remove air bubbles by pressing a rubber spatula between food and side of jar at several locations. Food residue should be removed from the jar sealing edge with a clean, damp paper towel. Add lids and tighten screw bands. Process jars as listed in Table 1 (page 5).

Reduced-Sodium Sliced Sweet Pickles4 pounds 3- to 4-inch pickling cucumbersBrining solution: 4 cups distilled white vinegar (5-percent acid) 1 tbsp canning or pickling salt 1 tbsp mustard seed ½ cup sugar

Canning syrup: 1⅔ cups white vinegar (5-percent acid) 3 cups sugar 1 tbsp whole allspice 2¼ tsp celery seedYield: about 4 to 5 pintsProcedure

Wash cucumbers. Cut d inch off blossom end and discard but leave ¼ inch of cucumber stem attached. Cut cucumbers into ¼-inch slices. In a large kettle, mix ingredients for brining solution. Add the cucumber slices, cover, and simmer until the cucumbers change color from bright to dull green (about 6 to 8 minutes). In a separate pan, mix ingredients for canning syrup and heat to boiling. Drain cucumber slices. Fill hot jars with slices and cover with hot canning syrup leav-ing ½-inch headspace. Remove air bubbles by pressing a rubber spatula between food and side of jar at several locations. Food residue should be removed from the jar sealing edge with a clean, damp paper towel. Add lids and tighten screw bands. Process jars as listed in Table 1 (page 5).

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Peppers

Types of Peppers and Pickled Products• Sweet pickled – made with banana, bell, Hungarian, or pimiento peppers

• Hot pickled – made with chile or jalapeño peppers

• Pickled pepper relish – generally made with sweet red, yellow, or green peppers

QuantityAn average of 9 pounds is needed per canner load of 9 pints. A bushel weighs 25 pounds and yields 20 to 30 pints, an average of 1 pound per pint.

QualitySelect firm yellow, green, or red peppers free of disease and insect damage.

Handling and PreparationSelect your favorite pepper(s). Caution: If you choose hot peppers, wear rubber gloves while handling them or wash hands thoroughly with soap and water before touching your face. Small peppers may be left whole, and jalapeños do not have to be peeled. Wash and quarter large peppers and remove cores and seeds. Slit each pepper along its side to allow steam to escape. Pre-pare peppers for peeling by placing them either in an oven at 400o Fahrenheit or under a broiler for 6 to 8 minutes until skins blister. Cool peppers in water and peel or slip skins off. Flatten small whole peppers.

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Canning ProcedureWash jars. For products processed only 10 minutes, use sterilized jars. To sterilize empty jars see procedure on page 4. Prepare lids according to manufacturer’s instructions. Fill hot jars or hot sterilized jars with product. Remove air bubbles by pressing a rubber spatula between food and side of jar at several locations. Food residue should be removed from the jar sealing edge with a clean, damp paper towel. Add lids and tighten screw bands. Process jars in a boiling-water canner.

ProcessTo process in a boiling-water canner, preheat canner filled halfway with water to 180o Fahrenheit for hot packs and 140o Fahrenheit for raw packs. Load filled jars onto the canner rack and lower rack with handles or load one jar at a time with a jar lifter onto rack in the canner. Add water (boiling water for hot packs and hot water for raw packs), if needed, to a level of 1 inch above jars and add canner cover. When water boils vigorously, lower heat to maintain a gentle boil and process jars as listed in Table 2 (below).

Table 2. Recommended processing times for pickled peppers in a boiling-water canner at designated altitudes

Product Style of pack

Jar size 3,001-6,000 feet(minutes)

Above 6,000 feet(minutes)

Pickled bell peppers Hot Half-pints or pints 10 15

Pickled hot peppers Raw Half-pints or pints 15 20

Marinated peppers Raw Half-pints or pints 20 25

Pickled pepper-onion relish


Pickled corn-pepper relish


Piccalilli Hot Half-pints or pints 10 15

After ProcessingAfter processing is completed, remove jars from canner with a jar lifter and place on a towel or rack. Do not retighten bands. Air-cool jars for 12 to 24 hours. Remove screw bands and check lid seals. If the center of the lid is indented, wash, dry, label, and store jar in a clean, cool, dark place without ring. If the lid is unsealed, refrigerate and use within two to three months. Alternatively, examine and replace jar if defective; use new lid and reprocess as before. Wash screw bands and store separately. Pickled pepper products are best if eaten within one year.

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Pickled Bell Peppers7 pounds firm bell peppers3½ cups sugar3 cups vinegar (5-percent acid)3 cups water 9 cloves garlic4½ tsp canning or pickling saltYield: about 9 pintsProcedure


Select and wash your favorite sweet peppers, cut into quarters, remove cores and seeds, and cut away any blemishes. Slice peppers in strips. Combine vinegar, water, and sugar and boil for 1 minute. Add peppers and bring to a boil. Place ½ clove garlic and ¼ tsp salt in each hot half-pint jar or hot sterilized half-pint jar or double the amounts for pint jars. Add pepper strips and cover with hot vinegar mixture leaving ½-inch headspace. Remove air bubbles by pressing a rubber spatula between food and side of jar at several locations. Food residue should be removed from the jar sealing edge with a clean, damp paper towel. Add lids and tighten screw bands. Process jars as listed in Table 2 (page 12).

Pickled Hot Peppers4 pounds hot, long red, green, or yellow peppers – use Hungarian, banana, chile, or jalapeño peppers3 pounds sweet red and green peppers, mixed5 cups vinegar (5-percent acid)1 cup water4 tsp canning or pickling salt2 tbsp sugar2 cloves garlicYield: about 9 pintsProcedure

Wash peppers. Peel as described in Handling and Preparation on page 10. If small peppers are left whole, cut 2 to 4 slits in each. Flatten small peppers and quarter large peppers. Fill hot jars leaving ½-inch headspace. Combine and heat other ingredients to boiling and simmer 10 minutes. Remove garlic. Pour pickling solution over peppers leaving ½-inch headspace. Remove air bubbles by pressing a rubber spatula between food and side of jar at several locations. Food residue should be removed from the jar sealing edge with a clean, damp paper towel. Add lids and tighten screw bands. Process jars as listed in Table 2 (page 12).

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Marinated Peppers4 pounds firm peppers1 cup bottled lemon juice2 cups white vinegar (5-percent acid)1 tbsp oregano leaves1 cup olive or other vegetable oil½ cup onions, chopped2 cloves garlic, quartered (optional)2 tbsp prepared horseradish (optional)Yield: about 9 half-pintsProcedure

Select and wash your favorite sweet or hot peppers. Peel as described in Handling and Prepara-tion on page 10. Mix all remaining ingredients in a saucepan and heat to boiling. Place ¼ garlic clove, if desired, and ¼ tsp salt in each half-pint or ½ tsp salt in each pint. Fill hot jars with peppers and pour hot, well-mixed oil/pickling solution over peppers leaving ½-inch headspace. Remove air bubbles by pressing a rubber spatula between food and side of jar at several locations. Food residue should be removed from the jar sealing edge with a clean, damp paper towel. Add lids and tighten screw bands. Process jars as listed in Table 2 (page 12).

Pickled Pepper-Onion Relish6 cups onion, finely chopped3 cups sweet red peppers, finely chopped3 cups green peppers, finely chopped1½ cups sugar6 cups vinegar (5-percent), preferably white distilled2 tbsp canning or pickling saltYield: about 9 half-pintsProcedure


Wash and chop vegetables. Combine all ingredients in a large kettle and heat to boiling. Boil gently until mixture thickens and volume is reduced by one-half (about 30 to 35 minutes). Fill hot jars or hot sterilized jars with hot relish leaving ½-inch headspace and seal tightly. Store in refrigerator and use within one month. Caution: If extended storage is desired, jars must be processed immediately after filling as listed in Table 2 (page 12).

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Pickled Corn-Pepper Relish10 cups fresh whole-kernel corn (16 to 20 medium-sized ears) or six 10-ounce packages of frozen corn2½ cups sweet red peppers, diced2½ cups sweet green peppers, diced2½ cups celery, chopped1¼ cups small onions, diced1¾ cups sugar5 cups vinegar (5-percent acid)2½ tbsp canning or pickling salt2½ tsp celery seed2½ tbsp dry mustard1¼ tsp turmericYield: about 9 pintsProcedure

If starting with corn on the cob, boil ears for 6 to 7 minutes, dip in cold water, and cut kernels from cob. Or use six 10-ounce packages of frozen corn. Combine peppers, celery, onions, sugar, vinegar, salt, and celery seed in a saucepan. Bring to a boil and simmer 6 to 7 minutes stirring occasionally. Mix mustard and turmeric in ½ cup of simmered mixture. Add this mixture and corn to the hot mixture. Simmer another 6 to 7 minutes. Fill hot jars with hot mixture leaving ½-inch headspace. Remove air bubbles by pressing a rubber spatula between food and side of jar at several locations. Food residue should be removed from the jar sealing edge with a clean, damp paper towel. Add lids and tighten screw bands. Process jars as listed in Table 2 (page 12).

Piccalilli6 cups green tomatoes, chopped1½ cups sweet red peppers, chopped 1½ cups sweet green peppers, chopped2¼ cups onions, chopped7½ cups cabbage, chopped½ cup canning or pickling salt4½ cups vinegar (5-percent acid)3 cups brown sugar3 tbsp whole mixed pickling spiceClean white cloth to drain vegetablesSpice bag or cheesecloth to hold spicesYield: about 9 half-pintsProcedure


Wash, chop, and combine vegetables with ½ cup salt. Cover with hot water and let stand for 12 hours. Drain and press in a clean white cloth to remove all possible liquid. Tie spices loosely in spice bag or cheesecloth and add to combined vinegar and brown sugar. Add vegetables, bring to a boil, and boil gently for 30 minutes or until the volume of the mixture is reduced by one-half. Remove spice bag. Fill hot jars or hot sterilized jars with hot mixture leaving ½-inch headspace. Remove air bubbles by pressing a rubber spatula between food and side of jar at several locations. Food residue should be removed from the jar sealing edge with a clean, damp paper towel. Add lids and tighten screw bands. Process jars as listed in Table 2 (page 12).

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Pickled Vegetables

Canning ProcedureWash jars. For products processed only 10 minutes, use sterilized jars. To sterilize empty jars see procedure on page 4. Prepare lids according to manufacturer’s instructions. Fill hot jars or hot sterilized jars with product. Remove air bubbles by pressing a rubber spatula between food and side of jar at several locations. Food residue should be removed from the jar sealing edge with a clean, damp paper towel. Add lids and tighten screw bands. Process jars in a boiling-water canner.

ProcessTo process in a boiling-water canner, fill canner half way with water, and preheat to 180o Fahren-heit for hot packs or 140o Fahrenheit for raw packs. Load filled jars into canner rack and lower with handles or load one jar at a time with a jar lifter onto rack in canner. Add boiling water, if needed, to a level of 1 inch above jars. Cover the canner. When water boils vigorously, lower heat to maintain a gentle boil, and process jars for the appropriate time listed in Table 3 (page 17).

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Table 3. Recommended processing times for pickled vegetables in a boiling-water canner at designated altitudes

Pickled product Style of pack

Jar size 3,001-6,000 feet(minutes)

Above 6,000 feet(minutes)

Dilled beans Raw Pints 10 15

Three-bean salad Hot Half-pints or pints

20 25

Beets Hot Pints or quarts 40 45

Cauliflower or Brussels sprouts

Hot Half-pints or pints

15 20

Sweet green tomatoes Hot PintsQuarts

1520

2025

Green tomato relish Hot Pints 10 15

Mixed vegetables Hot PintsQuarts

1015

1520

Bread-and-butter zucchini


After ProcessingAfter processing is completed, remove jars from canner with a jar lifter and place on a towel or rack. Do not retighten screw bands. Air cool jars 12 to 24 hours. Remove screw bands and check lid seals. If the center of the lid is indented, wash, dry, label, and store jar in a clean, cool, dark place without ring. If the lid is unsealed, refrigerate and use within two to three months. Alterna-tively, examine and replace jar if defective; use new lid and reprocess as before. Wash screw bands and store separately. Pickled vegetables are best if eaten within one year.

Pickled Dilled Beans4 pounds fresh tender green or yellow beans (5 to 6 inches long)8 to 16 heads fresh dill8 cloves garlic (optional)½ cup canning or pickling salt4 cups white vinegar (5-percent acid)4 cups water1 tsp hot red pepper flakes (optional)Yield: about 8 pintsProcedure


Wash and trim ends from beans and cut to 4-inch lengths. In each hot pint or hot sterilized pint jar, place 1 to 2 dill heads and, if desired, 1 clove of garlic. Place whole beans upright in hot jars or hot sterilized jars leaving ½-inch headspace. Trim beans to ensure proper fit if necessary. Combine salt, vinegar, water, and, if desired, pepper flakes. Bring to a boil. Pour hot solution over beans leaving ½-inch headspace. Remove air bubbles by pressing a rubber spatula between food and side of jar at several locations. Food residue should be removed from the jar sealing edge with a clean, damp paper towel. Add lids and tighten screw bands. Process jars as listed in Table 3 (above).

82


Pickled Three-Bean Salad1½ cups cut and blanched green or yellow beans (prepared as below)1½ cups canned, drained kidney beans1 cup canned, drained garbanzo beans½ cup peeled and thinly sliced onion (about 1 medium onion)½ cup trimmed and thinly sliced celery (about 1½ medium stalks)½ cup sliced green pepper (about ½ medium pepper)½ cup white vinegar (5-percent acid)¼ cup bottled lemon juice¾ cup sugar¼ cup oil½ tsp canning or pickling salt1¼ cups waterYield: about 5 to 6 half-pintsProcedureWash and snap off ends of fresh beans. Cut or snap into pieces 1 to 2 inches long. Blanch for 3 minutes and cool immediately. Rinse kidney beans with tap water and drain again. Prepare and measure all other vegetables. Combine vinegar, lemon juice, sugar, and water and bring to a boil. Remove from heat. Add oil and salt and mix well. Add beans, onions, celery, and green pepper to solution and bring to a simmer. Refrigerate and marinate for 12 to 14 hours. Then heat entire mixture to a boil. Fill hot jars with solids. Add hot liquid leaving ½-inch headspace. Remove air bubbles by pressing a rubber spatula between food and side of jar at several locations. Food resi-due should be removed from the jar sealing edge with a clean, damp paper towel. Add lids and tighten screw bands. Process jars as listed in Table 3 (page 17).

Pickled Beets7 pounds beets, 2 to 2½ inches in diameter4 cups vinegar (5-percent acid)1½ tsp salt canning or pickling salt2 cups sugar2 cups water2 cinnamon sticks12 whole cloves4 to 6 onions, 2 to 2½ inches in diameter (optional)Spice bag or cheesecloth to hold spicesYield: about 8 pintsProcedureTrim beet tops leaving 1 inch of stem and roots to prevent bleeding of color. Wash thoroughly. Sort for size. Cover similar sizes together with boiling water and cook until tender (about 30 to 35 minutes). Caution: Drain and discard liquid. Cool beets. Trim off roots and stems and slip off skins. Cut into ¼-inch slices. Peel and thinly slice onions, if desired. Combine vinegar, salt, sugar, and fresh water. Tie spices in spice bag or cheesecloth and add to vinegar mixture. Bring to a boil. Add beets and onions and simmer 5 minutes. Remove spice bag. Fill hot jars with beets and onions leaving ½-inch headspace. Add hot vinegar solution leaving ½-inch headspace. Remove air bubbles by pressing a rubber spatula between food and side of jar at several locations. Food residue should be removed from the jar sealing edge with a clean, damp paper towel. Add lids and tighten screw bands. Process jars as listed in Table 3 (page 17).

Variation: Pickled whole baby beets. Follow above directions but use beets that are 1 to 1½ inches in diameter. Pack whole; do not slice. Onions may be omitted.

83


Pickled Cauliflower or Brussels Sprouts12 cups of 1- to 2-inch cauliflower flowerets or small Brussels sprouts4 cups white vinegar (5-percent acid)2 cups sugar2 cups onions, thinly sliced1 cup sweet red peppers, diced 2 tbsp mustard seed1 tbsp celery seed1 tsp turmeric1 tsp hot red pepper flakesYield: about 9 half-pintsProcedure

Wash cauliflower flowerets or Brussels sprouts (remove stems and blemished outer leaves) and boil in salt water (4 tsp canning salt per gallon of water) for 3 minutes for cauliflower and 4 min-utes for Brussels sprouts. Drain and cool. Combine vinegar, sugar, onion, diced red pepper, and spices in large saucepan. Bring to a boil and simmer for 5 minutes. Distribute onion slices and diced pepper among hot jars. Fill with cauliflower or Brussels sprouts and pickling solution leav-ing ½-inch headspace. Remove air bubbles by pressing a rubber spatula between food and side of jar at several locations. Food residue should be removed from the jar sealing edge with a clean, damp paper towel. Add lids and tighten screw bands. Process jars as listed in Table 3 (page 17).

Pickled Sweet Green Tomatoes10 to 11 pounds green tomatoes (16 cups sliced)2 cups onions, sliced¼ cup canning or pickling salt4 cups vinegar (5-percent acid)3 cups brown sugar1 tbsp mustard seed1 tbsp allspice1 tbsp celery seed1 tbsp whole clovesSpice bag or cheesecloth to hold spicesYield: about 9 pintsProcedure

Wash and slice tomatoes and onions. Place in bowl, sprinkle with ¼ cup salt and let stand 4 to 6 hours. Drain. Heat vinegar, add sugar, and stir until dis-solved. Tie mustard seed, allspice, celery seed, and cloves in the spice bag or cheesecloth. Add to vinegar mixture along with tomatoes and onions. Bring to a boil and simmer 30 minutes stirring as needed to prevent burning. Tomatoes should be tender and transparent when properly cooked.

84


Remove spice bag. Fill hot jars and cover with hot pickling solution leaving ½-inch headspace. Remove air bubbles by pressing a rubber spatula between food and side of jar at several locations. Food residue should be removed from the jar sealing edge with a clean, damp paper towel. Add lids and tighten screw bands. Process jars as listed in Table 3 (page 17).

Pickled Green Tomato Relish10 pounds small, hard green tomatoes1½ pounds red bell peppers1½ pounds green bell peppers2 pounds onions½ cup pickling or canning salt1 quart water4 cups sugar1 quart vinegar (5-percent acid)⅓ cup prepared yellow mustard2 tbsp cornstarchYield: about 7 to 9 pintsProcedure


Wash and coarsely grate or finely chop tomatoes, peppers, and onions. Dissolve salt in water and pour over vegetables in a large kettle. Heat to boiling and simmer 5 minutes. Drain in colander. Return vegetables to kettle. Add sugar, vinegar, mustard, and cornstarch and mix. Heat to boiling and simmer 5 minutes. Fill hot pint jars or hot sterilized pint jars with hot relish leaving ½-inch headspace. Remove air bubbles by pressing a rubber spatula between food and side of jar at several locations. Food residue should be removed from the jar sealing edge with a clean, damp paper towel. Add lids and tighten screw bands. Process jars as listed in Table 3 (page 17).

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Pickled Mixed Vegetables4 pounds pickling cucumbers, 4 to 5 inches long, cut into 1-inch slices (with d inch cut off and

discarded from the blossom ends)2 pounds peeled and quartered small onions4 cups cut celery (1-inch pieces)2 cups peeled and cut carrots (½-inch pieces)2 cups cut sweet red peppers (½-inch pieces)2 cups cauliflower flowerets5 cups white vinegar (5-percent acid)¼ cup prepared mustard½ cup canning or pickling salt3½ cups sugar3 tbsp celery seed2 tbsp mustard seed½ tsp whole cloves½ tsp ground turmericYield: about 10 pintsProcedure


Wash and prepare vegetables. Combine vegetables, cover with 2 inches of cubed or crushed ice, and refrigerate 3 to 4 hours. In an 8-quart kettle, combine vinegar and mustard and mix well. Add salt, sugar, celery seed, mustard seed, cloves, and turmeric. Bring to a boil. Drain vegetables and add them to hot pickling solution. Cover and slowly bring to a boil. Drain vegetables but save pickling solution. Fill vegetables in hot pint jars or hot sterilized pint jars or hot quart jars leav-ing ½-inch headspace. Add pickling solution leaving ½-inch headspace. Remove air bubbles by pressing a rubber spatula between food and side of jar at several locations. Food residue should be removed from the jar sealing edge with a clean, damp paper towel. Add lids and tighten screw bands. Process jars as listed in Table 3 (page 17).

Pickled Bread-and-Butter Zucchini16 cups fresh zucchini, sliced4 cups onions, thinly sliced½ cup canning or pickling salt4 cups white vinegar (5-percent acid)2 cups sugar4 tbsp mustard seed2 tbsp celery seed2 tsp ground turmericYield: about 8-9 pintsProcedure

Cover zucchini and onion slices with 1 inch of cool water and salt. Let stand 2 hours and drain thoroughly. Combine vinegar, sugar, and spices. Bring to a boil and add zucchini and onions. Simmer 5 minutes and fill hot jars with mixture and pickling solution leaving ½-inch headspace. Remove air bubbles by pressing a rubber spatula between food and side of jar at several locations. Food residue should be removed from the jar sealing edge with a clean, damp paper towel. Add lids and tighten screw bands. Process jars as listed in Table 3 (page 17).

86


SauerkrautQuantity

A 50-pound bag of fresh cabbage makes 16 to 20 quarts of kraut.

QualityTo make good kraut, use disease-free, firm, sweet, mature heads of cabbage from mid- and late-season crops. Prepare and start the fermentation one to two days after harvesting the cabbage.

Containers, Weights, and Covers for Fermenting FoodA 1-gallon container holds 5 pounds of fresh cabbage, and a 5-gallon container holds 25 pounds. Glass and food-grade plastic containers are excellent substitutes for stone crocks. Many restau-rants receive foods and ingredients in 5-gallon plastic pails, which make ideal fermentation con-tainers. Other 1- to 3-gallon non-food-grade containers may be used if lined inside with a clean, food-grade plastic bag. Caution: Do not use garbage bags or trash liners.

Cabbage must be kept 1 to 2 inches under the brine while fermenting. To do so, after adding cab-bage and brine, insert a dinner plate or glass pie plate just small enough to fit inside the fermenta-tion container. The plate must be slightly smaller than the container opening yet large enough to cover most of the shredded cabbage.

• To keep the plate under the brine, weigh it down with 2 to 3 sealed quart jars filled with water.

• Alternatively, weigh down the plate using a large, clean, sealed food-grade plastic bag con-taining 3 quarts clean water and 4½ tablespoons canning or pickling salt.

Cover the container opening above the jars or plastic bag serving as the weight with a heavy, clean bath towel to prevent contamination from molds and insects during fermentation. Caution: The fermentation container, plate, and jars should be washed in hot, soapy water and rinsed well with very hot water before use.

PreparationWork with about 5 pounds of fresh cabbage at a time. Discard outer leaves. Rinse heads with cold water and drain. Cut heads in quarters and remove cores, trim, and discard damaged tissue. Shred or slice cabbage to a thickness of d to 8 inch.

Filling and Packing ContainersPlace 5 pounds shredded cabbage in the fermentation container. Add 3 tablespoons of canning or pickling salt and mix thoroughly. Using clean hands, mix until the level of natural juices drawn from the cabbage covers the surface. Continue preparing and packing 5-pound quantities of shredded cabbage and 3 tablespoons of salt at a time until finished or until the fermentation container is filled within 3 to 4 inches from its top. Add the plate and weight (described on page 22) to keep the cab-bage under the brine solution. Cover the cabbage-filled container with a heavy, clean bath towel.

Fermentation Temperature, Time, and ManagementStore the container at 70o to 75o Fahrenheit while fermenting. At these temperatures, kraut will be fully fermented in about 3 to 4 weeks; at 60o to 65o Fahrenheit fermentation may take 6 weeks. Be-low 60o Fahrenheit kraut may not ferment. Above 75o Fahrenheit kraut may become soft and spoil.

If you weigh down the cabbage with a brine-filled bag, do not disturb the crock until the normal fermentation is completed (when bubbling ceases). If you use jars as weight, you must check the kraut two to three times each week and remove scum if it forms. Fully fermented kraut may be kept tightly covered in the refrigerator for several months or it may be canned or frozen.

87


Freezing ProcedureFor optimal quality, freeze no more than 2 to 3 pounds of food per cubic foot of freezer capacity per day. Larger volumes can slow the process of freezing, and slower freezing lowers the quality of the food. Bring kraut and liquid slowly to a boil in a large kettle stirring frequently. Remove from heat. Cool. Fill pint- or quart-size freezer bags to a level of 3 to 4 inches from the top and squeeze out air. Seal, label, and freeze. Before freezing, bags may be inserted into reusable, rigid plastic freezer containers for added protection against punctures and leakage.

Canning ProcedureWash jars. Prepare lids according to manufacturer’s instructions.

• To make a hot pack, bring kraut and liquid slowly to a boil in a large kettle stirring frequently. Remove from heat and fill hot jars rather firmly with kraut and juices leaving ½-inch headspace.

• To make a raw pack, fill hot jars firmly with unheated kraut and cover with juices leaving ½-inch headspace.

Remove air bubbles by running a rubber spatula through the filled jars and between the food and side of the jar in several places. Wipe rims of jars with a clean, dampened paper towel. Adjust lids and process jars in a boiling-water canner.

To process in a boiling-water canner, fill canner halfway with water and preheat to 180o Fahren-heit for hot packs and 140o Fahrenheit for raw packs. Load filled jars into the canner rack and lower with handles or load one jar at a time with a jar lifter onto rack in canner. Add boiling water, if needed, to a level of 1 inch above jars. Cover the canner. When the water boils vigor-ously, lower the heat to maintain a gentle boil and process for the appropriate time listed in Table 4 (page 24).

Table 4. Recommended processing times for sauerkraut in a boiling-water canner at desig-nated altitudes

Style of pack Jar size 3,001-6,000 feet (minutes)

Above 6,000 feet (minutes)

Hot PintsQuarts

1520

2025

Raw PintsQuarts

3035

3540

After ProcessingAfter processing is completed, remove jars from canner with a jar lifter and place on a towel or rack. Do not retighten screw bands. Air cool jars 12 to 24 hours. Remove screw bands and check lid seals. If the center of the lid is indented, wash, dry, label, and store jar in a clean, cool, dark place without ring. If the lid is unsealed, refrigerate and use within two to three months. Alterna-tively, examine and replace jar if defective; use new lid and reprocess as before. Wash screw bands and store separately. Kraut is best if eaten within one year.



V E G E TA B L E S





(retired)


89

VEGETABLES

Vegetables

Snap Beans

Quantity

An average of 14 pounds is needed per canner load of 7 quarts; an average of 9 pounds is needed per canner load of 9 pints. A bushel weighs 30 pounds and yields 12 to 20 quarts. An average of ¾ pound makes 1 pint of frozen beans.

Quality

Select filled but tender, crisp pods. Remove and discard diseased and discolored pods.

Preparation

Wash beans, snip off and discard ends, and remove strings, if appropriate. Leave beans whole or cut or snap them into 1-inch pieces. Wash and drain prepared pieces.

Freezing Procedure

For optimal quality, freeze no more than 2 to 3 pounds of food per cubic foot of freezer capacity per day. Larger volumes can slow the process of freezing, and slower freezing lowers the quality of the food. Blanch 6 cups raw, prepared beans at one time. Place each batch in 1 gallon boiling water. Blanch small pieces for three minutes and large pieces for four minutes after the water returns to a boil. Cool beans quickly in several changes of cold water and drain in a colander. Fill pint- or quart-size freezer bags to a level of 3 to 4 inches from the top and squeeze out air. Seal, label, and freeze. Before freezing, bags may be inserted into reusable, rigid plastic freezer containers for added protection against punctures and freezer burn.

Canning Procedure

Wash jars. If desired, add 1 teaspoon canning or pickling salt per quart.

• For hot packs, cover prepared beans in a large pot with boiling water and boil for five min-utes. Fill hot jars with beans and cooking liquid leaving 1-inch headspace.

• For raw packs, fill hot jars tightly with prepared beans leaving 1-inch headspace. Add boiling water over beans leaving 1-inch headspace.

Remove air bubbles by pressing a rubber spatula between food and side of jar at several locations. Food residue should be removed from the jar sealing edge with a clean, damp paper towel. New two-piece canning lids prepared according to manufacturer’s directions should be used. Add lids, tighten screw bands, and process in a pressure canner.

All home-canned

vegetables should be

boiled prior to serving.

90


Process

To process in a pressure canner, place jar rack, 2 inches of water, and filled jars in canner. Fasten lid and heat canner on high setting. Allow steam to escape in a fully steady stream for 10 minutes. Add weighted gauge or close petcock to pressurize the canner. Start timing the process when the desired pressure is reached. Regulate heat to maintain a uniform pressure and process jars for the time given in Table 1 (below). Do not allow the pressure to drop below the recommended pres-sure for your altitude.

When processing is complete, remove the canner from heat. Air-cool the canner until fully depressurized. Slowly remove weighted gauge or open petcock, wait two more minutes, and then carefully remove canner lid.

Table 1. Recommended processing times and pressures for snap beans in a pressure canner at designated altitudes

Dial Gauge*Weighted

Gauge

Style of pack Jar size

Process time

(minutes)

2,001-4,000 feet

(lbs)

4,001-6,000 feet

(lbs)

6,001-8,000 feet

(lbs)

Above 1,000 feet

(lbs)

Hot or raw

Pints Quarts

20 25

12 12

13 13

14 14

15 15


After Processing

After processing is completed, remove jars from canner with a jar lifter and place on a towel or rack. Do not retighten bands. Air-cool jars for 12 to 24 hours. Remove screw bands and check lid seals. If the center of the lid is indented, wash, dry, label, and store jar in a clean, cool, dark place without ring. If the lid is unsealed, refrigerate and use within five days. Alternatively, examine and replace jar if defective; use new lid and reprocess as before. Wash screw bands and store separate-ly. Beans are best if eaten within one year. The UW CES recommends all low-acid home canned foods be boiled for 15 to 20 minutes before eating.

91

VEGETABLES

Beets

Quantity

An average of 21 pounds (without tops) is needed per canner load of 7 quarts; an average of 13½ pounds is needed per canner load of 9 pints. A bushel (without tops) weighs 52 pounds and yields 15 to 20 quarts, an average of 3 pounds per quart.

Quality

Beets with a diameter of 1 to 2 inches are preferred for whole packs. Beets larger than 3 inches in diameter are often fibrous.

Preparation

Trim off beet tops leaving an inch of stem and roots to reduce bleeding of color. Scrub well. Cover with boiling water. Boil until skins slip off easily, about 15-25 minutes depending on size. Cool, remove skins, and trim off stems and roots. Leave baby beets whole. Cut medium or large beets into ½-inch cubes or slices. Halve or quarter very large slices.

Freezing Procedure

For optimal quality, freeze no more than 2 to 3 pounds of food per cubic foot of freezer capacity per day. Larger volumes can slow the process of freezing, and slower freezing lowers the qual-ity of the food. Fill pint- or quart-size freezer bags to a level of 3 to 4 inches from the top and squeeze out air. Seal, label, and freeze. Before freezing, bags may be inserted into reusable, rigid plastic freezer containers for added protection against punctures and freezer burn.

Canning Procedures

Wash jars. If desired, add 1 teaspoon canning or pickling salt per quart. Fill hot jars with hot beets and fresh hot water leaving 1-inch headspace. Remove air bubbles by pressing a rubber spatula between food and side of jar at several locations. Food residue should be removed from the jar sealing edge with a clean, damp paper towel. New two-piece canning lids prepared according to manufacturer’s directions should be used. Add lids, tighten screw bands, and process in a pres-sure canner.

Process

To process in a pressure canner, place jar rack, 2 inches of water, and filled jars in canner. Fasten lid and heat canner on high setting. Allow steam to escape in a fully steady stream for 10 minutes. Add weighted gauge or close petcock to pressurize the canner. Start timing the process when the desired pressure is reached. Regulate heat to maintain a uniform pressure and process jars for the time given in Table 2 (page 6). Do not allow the pressure to drop below the recommended pres-sure for your altitude.


92


Table 2. Recommended processing times and pressures for beets in a pressure canner at designated altitudes

Dial Gauge*Weighted

Gauge


Process time

(minutes)

2,001-4,000 feet

(lbs)

4,001-6,000 feet

(lbs)

6,001-8,000 feet

(lbs)

Above 1,000 feet

(lbs)

Hot Pints Quarts

30 35

12 12

13 13

14 14

15 15


After Processing

After processing is completed, remove jars from canner with a jar lifter and place on a towel or rack. Do not retighten bands. Air-cool jars for 12 to 24 hours. Remove screw bands and check lid seals. If the center of the lid is indented, wash, dry, label, and store jar in a clean, cool, dark place without ring. If the lid is unsealed, refrigerate and use within five days. Alternatively, examine and replace jar if defective; use new lid and reprocess as before. Wash screw bands and store separate-ly. Beets are best if eaten within one year. The UW CES recommends all low-acid home canned foods be boiled for 15 to 20 minutes before eating.

Carrots

Quantity

An average of 17½ pounds (without tops) is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A bushel (without tops) weighs 50 pounds and yields 17-25 quarts, an average of 2½ pounds per quart.

Quality

Select small carrots, preferably 1 to 1¼ inches in diameter. Larger carrots are often too fibrous.

Preparation

Wash, peel, and rewash carrots. To freeze, slice or dice or leave whole. To can, slice or dice; do not can whole carrots.

Freezing Procedure

For optimal quality, freeze no more than 2 to 3 pounds of food per cubic foot of freezer capacity per day. Larger volumes can slow the process of freezing, and slower freezing lowers the quality of the food. Blanch 1 pound of carrots in 1 gallon boiling water. Blanch whole carrots for five minutes and diced or sliced carrots three minutes. Cool carrots quickly in several changes of cold water and drain in colander. Fill pint- or quart-size freezer bags to a level of 3 to 4 inches from the top and squeeze out air. Seal, label, and freeze. Before freezing, bags may be inserted into reus-able, rigid plastic freezer containers for added protection against punctures and freezer burn.

93

VEGETABLES

Canning Procedure

Wash jars. If desired, add 1 teaspoon canning or pickling salt per quart.

• For hot packs, cover carrots with boiling water, bring to a boil, and simmer for five minutes. Fill hot jars with carrots and the cooking liquid leaving 1-inch headspace.

• For raw packs, fill hot jars tightly with raw carrots leaving 1-inch headspace. Add boiling water leaving 1-inch headspace.


Process



Table 3. Recommended processing times and pressures for carrots in a pressure canner at designated altitudes

Dial Gauge*Weighted

Gauge


Process time

(minutes)

2,001-4,000 feet

(lbs)

4,001-6,000 feet

(lbs)

6,001-8,000 feet

(lbs)

Above 1,000 feet

(lbs)

Hot or raw

Pints Quarts

25 30

12 12

13 13

14 14

15 15


After Processing

After processing is completed, remove jars from canner with a jar lifter and place on a towel or rack. Do not retighten bands. Air-cool jars for 12 to 24 hours. Remove screw bands and check lid seals. If the center of the lid is indented, wash, dry, label, and store jar in a clean, cool, dark place without ring. If the lid is unsealed, refrigerate and use within five days. Alternatively, examine and replace jar if defective; use new lid and reprocess as before. Wash screw bands and store separate-ly. Carrots are best if eaten within one year. The UW CES recommends all low-acid home canned foods be boiled for 15 to 20 minutes before eating.

94


Sweet Corn

Quantity

A bushel of ears weighs 35 pounds and yields 6 to 11 quarts of whole kernel style corn or 12 to 20 pints of cream-style corn. An average of 31 pounds (in husks) is needed for a 7-quart canner load of whole kernel corn. An average of 20 pounds is needed for a 9-pint canner load of cream-style corn. An average of 2½ pounds makes 1 pint of frozen whole kernel corn.

Quality

Preserve corn within two to six hours after harvest for best quality. Select ears containing slightly immature kernels or those of ideal quality for eating fresh. Sweeter varieties may turn brown when canned especially if processed at 15 pounds of pressure. Can a small amount to check color and flavor before canning large amounts.

Preparation

Husk ears, remove silk, trim out insect-damaged kernels if needed, trim off ends of ears to re-move small, fibrous kernels, and wash ears.

• To prepare whole kernel corn for freezing or canning, place ears in 1 gallon of boiling water and blanch for three minutes after the water returns to a boil. Cool ears and cut kernels from cob at about three-fourths of their depth. Do not scrape the cob.

• To prepare cream-style corn for freezing and canning, blanch ears for four minutes in boiling water. Cool ears and cut kernels from cob at about one-half their depth. Scrape the cob with a knife to remove the remainder of the kernels and combine with half-kernels.

95

VEGETABLES

• To prepare corn-on-the-cob for freezing, blanch medium-sized ears for 10 minutes and large ears for 12 minutes. Cool in several changes of cold water and drain. If desired, cut ears into uniform 4-, 6-, or 8-inch pieces.

Freezing Procedure

For optimal quality, freeze no more than 2 to 3 pounds of food per cubic foot of freezer capacity per day. Larger volumes can slow the process of freezing, and slower freezing lowers the quality of the food.

• To package whole kernels or cream-style corn, fill pint- or quart-size freezer bags to a level of 3 to 4 inches from the top and squeeze out air. Seal, label, and freeze. Before freezing, bags may be inserted into reusable, rigid plastic freezer containers for added protection against punctures and freezer burn.

• To package corn-on-the-cob, fill quart or half-gallon freezer bags. Squeeze out air, seal, label, and freeze.

Canning Procedure

Wash jars. Whole kernel corn may be canned in pints or quarts. Cream-style corn must be packed in half-pint or pint jars only. If desired, add 1 teaspoon salt per quart, ½ teaspoon per pint, or ¼ teaspoon per half-pint.

• For hot packs, in a large pan add 1 cup hot water to each quart of whole kernel corn or 2 cups hot water to each quart of cream-style corn. Heat to boiling. Fill hot jars with hot corn and cooking liquid leaving 1-inch headspace.

• For raw packs, fill hot jars with whole kernels leaving 1-inch headspace. Add boiling water leaving 1-inch headspace. Do not raw pack cream-style corn.


Process



96


Table 4. Recommended processing times and pressures for corn in a pressure canner at designated altitudes

Dial Gauge*Weighted

Gauge


Process time

(minutes)

2,001-4,000 feet

(lbs)

4,001-6,000 feet

(lbs)

6,001-8,000 feet

(lbs)

Above 1,000 feet

(lbs)

Cream-style Hot Pints 85 12 13 14 15

Whole kernel Raw or hot

Pints Quarts

55 85

12 12

13 13

14 14

15 15


After Processing

After processing is completed, remove jars from canner with a jar lifter and place on a towel or rack. Do not retighten bands. Air-cool jars for 12 to 24 hours. Remove screw bands and check lid seals. If the center of the lid is indented, wash, dry, label, and store jar in a clean, cool, dark place without ring. If the lid is unsealed, refrigerate and use within five days. Alternatively, examine and replace jar if defective; use new lid and reprocess as before. Wash screw bands and store separate-ly. Corn products are best if eaten within one year. The UW CES recommends all low-acid home canned foods be boiled for 15 to 20 minutes before eating.

Peppers


Hot or sweet, including bell, chile, jalapeño, and pimiento peppers.

Quantity

An average of 9 pounds is needed per canner load of 9 pints. A bushel weighs 25 pounds and yields 20 to 30 pints, an average of 1 pound per pint.

Quality

Select firm yellow, green, or red peppers free of disease and insect damage.

Handling and Preparation

Select your favorite pepper(s). Caution: If you choose hot peppers, wear rubber gloves while handling them or wash hands thoroughly with soap and water before touching your face. Small peppers may be left whole, and jalapeños do not have to be peeled. Wash and quarter large peppers and remove cores and seeds. Slit each pepper along its side to allow steam to escape. Prepare peppers for peeling by placing them either in an oven at 400o Fahrenheit or under a broiler for 6 to 8 minutes until skins blister. Cool peppers in water and peel or slip skins off. Flatten small whole peppers.

Canning Procedure

Wash jars. Fill hot jars loosely with peeled, cored, or flattened sweet or hot peppers. Add ½ tea-spoon salt to each pint if desired. Add hot water leaving 1-inch headspace. Remove air bubbles by pressing a rubber spatula between food and side of jar at several locations. Food residue should be removed from the jar sealing edge with a clean, damp paper towel. New two-piece canning lids prepared according to manufacturer’s directions should be used. Add lids, tighten screw bands, and process in a pressure canner.

97

VEGETABLES

Process



Table 5. Recommended processing times and pressures for peppers in a pressure canner at designated altitudes

Dial Gauge*Weighted

Gauge


Process time

(minutes)

2,001-4,000 feet

(lbs)

4,001-6,000 feet

(lbs)

6,001-8,000 feet

(lbs)

Above 1,000 feet

(lbs)

Hot Half-pints or pints

35 12 13 14 15


After Processing

After processing is completed, remove jars from canner with a jar lifter and place on a towel or rack. Do not retighten bands. Air-cool jars for 12 to 24 hours. Remove screw bands and check lid seals. If the center of the lid is indented, wash, dry, label, and store jar in a clean, cool, dark place without ring. If the lid is unsealed, refrigerate and use within five days. Alternatively, examine and replace jar if defective; use new lid and reprocess as before. Wash screw bands and store sepa-rately. Peppers are best if eaten within one year. UW CES recommends all low-acid home-canned foods be boiled for 15-20 minutes before eating.

98


Pumpkin and Winter Squash

Quantity

An average of 16 pounds is needed per canner load of 7 quarts; an average of 10 pounds is needed per canner load of 9 pints, an average of 2¼ pounds per quart.

Quality

Pumpkins and squash should have a hard rind and be stringless, with mature pulp of ideal quality for cooking fresh. Small-size pumpkins (sugar or pie varieties) make better products than larger pumpkins. Winter squash varieties include acorn, banana, buttercup, butternut, golden delicious, and hubbard. Spaghetti squash is considered a winter squash, but because its flesh does not stay cubed upon heating, it should be frozen instead of canned.

Preparation

Wash pumpkins or squash, cut into pieces, and remove seeds.

Freezing Procedure

For optimal quality, freeze no more than 2 to 3 pounds of food per cubic foot of freezer capacity per day. Larger volumes can slow the process of freezing, and slower freezing lowers the qual-ity of the food. Cut into cooking size pieces and bake at 350o Fahrenheit until tender or steam until tender. Cool, scoop from rind, and mash. Fill pint- or quart-size freezer bags to a level of 3 to 4 inches from the top and squeeze out air. Seal, label, and freeze. Before freezing, bags may be inserted into reusable, rigid plastic freezer containers for added protection against punctures and freezer burn.

Canning Procedure

Cut into 1-inch slices and peel. Cut flesh into 1-inch cubes. Boil for two minutes in water. Cau-tion: Do not mash or puree. Wash jars. If desired, add 1 teaspoon canning or pickling salt per quart. Fill hot jars with cubes and cooking liquid leaving 1-inch headspace. Remove air bubbles by pressing a rubber spatula between food and side of jar at several locations. Food residue should be removed from the jar sealing edge with a clean, damp paper towel. New two-piece can-ning lids prepared according to manufacturer’s directions should be used. Add lids, tighten screw bands, and process in a pressure canner.

Process



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VEGETABLES

Table 6. Recommended processing times and pressures for pumpkin and winter squash in a pressure canner at designated altitudes

Dial Gauge*Weighted

Gauge


Process time

(minutes)

2,001-4,000 feet

(lbs)

4,001-6,000 feet

(lbs)

6,001-8,000 feet

(lbs)

Above 1,000 feet

(lbs)

Hot Pints Quarts

55 90

12 12

13 13

14 14

15 15


After Processing

After processing is completed, remove jars from canner with a jar lifter and place on a towel or rack. Do not retighten bands. Air-cool jars for 12 to 24 hours. Remove screw bands and check lid seals. If the center of the lid is indented, wash, dry, label, and store jar in a clean, cool, dark place without ring. If the lid is unsealed, refrigerate and use within five days. Alternatively, examine and replace jar if defective; use new lid and reprocess as before. Wash screw bands and store separate-ly. Pumpkin and squash are best if eaten within one year. The UW CES recommends all low-acid home canned foods be boiled for 15 to 20 minutes before eating.

Spinach and Other Leafy Greens

Quantity

A bushel weighs 18 pounds. An average of 28 pounds makes a 7-quart canner load; an average of 18 pounds makes 9 pints. An average of 1¼ pounds makes 1 pint of frozen greens.

Quality

Preserve only freshly harvested greens. Leaves should be mature, attractive in color, and tender. Discard wilted, discolored, diseased, or insect-damaged leaves.

Preparation

Wash only small amounts of greens at one time. Drain and continue rinsing until water is clear and free of grit. Do not soak greens. Cut out tough stems and midribs. Place 1 pound of greens at a time in a cheesecloth bag or blancher basket and steam three to five minutes or until well wilted, or place 6 cups of raw greens at a time in 1 gallon boiling water and blanch for three to four minutes after the water returns to a boil. Cool greens in cold water and drain.

Freezing Procedure

For optimal quality, freeze no more than 2 to 3 pounds of food per cubic foot of freezer capac-ity per day. Larger volumes can slow the process of freezing, and slower freezing lowers the

quality of the food. Fill pint- or quart-size freezer bags to a level of 3 to 4 inches from the top and squeeze out air. Seal, label, and freeze. Before freezing, bags may be

inserted into reusable, rigid plastic freezer containers for added protection against punctures and freezer burn.

100


Canning Procedure

Wash jars. If desired, add 1 teaspoon canning or pickling salt per quart. Fill hot jars loosely with blanched, drained greens leaving 1-inch headspace. Add fresh boiling water leaving 1-inch head-space. Remove air bubbles by pressing a rubber spatula between food and side of jar at several locations. Food residue should be removed from the jar sealing edge with a clean, damp paper towel. New two-piece canning lids prepared according to manufacturer’s directions should be used. Add lids, tighten screw bands, and process in a pressure canner.

Process



100

PRESERviNG FOOD iN WYOMiNG

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VEGETABLES

Table 7. Recommended processing times and pressures for spinach and other greens in a pressure canner at designated altitudes

Dial Gauge*Weighted

Gauge


Process time

(minutes)

2,001-4,000 feet

(lbs)

4,001-6,000 feet

(lbs)

6,001-8,000 feet

(lbs)

Above 1,000 feet

(lbs)

Hot Pints Quarts

70 90

12 12

13 13

14 14

15 15

* Reminder: check your dial pressure gauge annually. For more information, contact your local UW CES office

After Processing

After processing is completed, remove jars from canner with a jar lifter and place on a towel or rack. Do not retighten bands. Air-cool jars for 12 to 24 hours. Remove screw bands and check lid seals. If the center of the lid is indented, wash, dry, label, and store jar in a clean, cool, dark place without ring. If the lid is unsealed, refrigerate and use within five days. Alternatively, examine and replace jar if defective; use new lid and reprocess as before. Wash screw bands and store sepa-rately. Spinach and other greens are best if eaten within one year. The UW CES recommends all low-acid home canned foods be boiled for 15 to 20 minutes before eating.



Documents

Preserving Food in Wyoming - UCANR...Recommendations follow U.S. Department of Agriculture (USDA) Canning Guidelines (1994 and 2009) Issued in furtherance of extension work, acts of